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- 6 russet potatoes, peeled and sliced into 1/4 inch slices
- 1 onion, sliced into rings
- salt and pepper to taste
- 3 T butter
- 3 T flour
- 1/2 t salt
- 1/4 t chili powder
- 2 cups milk
- 2 cups shredded taco-style cheddar cheese
- Preheat oven to 375
- Butter a 1-quart casserole dish
- Layer 1/2 of the potatoes into bottom of prepared dish
- Top with 1/2 of the onion slices
- Season with chili powder, salt and pepper to taste
- Layer remaining potatoes and onions on top
- Season with chili powder, salt and pepper to taste
- In a medium saucepan, melt butter over medium heat
- Mix in the flour and salt
- Stir constantly with a whisk for 1 minute
- Stir in milk, cook until mixture has thickened
- Stir in cheese all at once, continue stirring until melted, about 30-60 seconds
- Pour cheese mixture over the potatoes
- Cover the baking dish with aluminum foil
- Bake for 1 hour, remove foil, bake an additional 10-15 minutes
- Cheese, Potato, Gratin
View Full Recipe at Turnips 2 Tangerines
