Vermont Cheddar Scalloped Potatoes

  • 1/4 cup chopped Onion
  • 1/4 cup Butter or Margarine
  • 1/4 cup all purpose Flour
  • 1/4 cup all purpose Flour
  • 1 teaspoon Salt
  • 1/8 teaspoon Pepper
  • 2 1/2 cups Milk
  • 3/4 cup Sharp Vermont Cheddar, shredded
  • 5 large potatoes, peeled and thinly sliced (5 cups)
Cook onion in butter or margarine until tender, but not brown. Stir in flour, salt, and pepper. Add milk and stir until thick and smooth. Stir in cheese. Cook, stirring constantly until melted and mixture is bubbly. Remove from heat. Arrange half of the sliced potatoes in a greased 2 quart casserole. Cover with half the cheese sauce. Repeat layers. Bake covered in a 350 degree oven for 45 minutes. Uncover and bake 30 minutes longer or until potatoes are done. Makes 4-6 servings.