Cheesy Scalloped Potatoes

• 6 potatoes
• 1 onion
• 3 Tbsp butter
• 3 Tbsp flour
• 2 cups milk
• 1½ cups shredded cheese
• Salt, to taste

1. Prepare the vegetables. Peel and thinly slice the potatoes. Peel and thinly slice the onion.
2. Layer them. In a baking dish, arrange the potato and onion slices alternating, one and then the other.
3. Make the cheese sauce. Melt 3 tablespoons butter in a saucepan. Add 3 tablespoons flour and salt and whisk together. Add 2 cups milk and keep whisking until the mixture is smooth and begins to thicken.
4. Add the cheese. Add 1½ cups shredded cheese and whisk until completely melted and smooth.
5. Assemble. Pour the cheese sauce evenly over the arranged potatoes and onions.
6. Bake. Cover the dish with foil and bake at 400°F for 30–60 minutes. The wide time range is intentional — cook until the potatoes are tender.

Tip: How thin you slice the potatoes decides where you land in that 30–60 minute window. A knife should slide through the center with no resistance.