Old Fashioned Scalloped Potatoes

2 Cups thinly sliced onion

9 Tbs. unsalted butter

6 Tbs. flour

3 1/2 cups hot milk

2 1/2 pounds potatoes

1 1/2 cups coarsely grated sharp Cheese, about 6 oz. (I usually just use medium cheddar)

1/3 cup dry bread crumbs

Salt and Pepper

1.  In a skillet cook onion and 2 Tbs. of the butter over moderately low heat, stirring until onions are very soft. In a separate heavy saucepan melt 6 Tbs. of the remaining butter over moderately low heat, whisk in the flour and whisk for 3 minutes.  Add the milk in a stream, whisking and bring the sauce to a boil.  Simmer the sauce, whisking for 1 minute and add salt and pepper to taste.  Remove from heat.

2.  Peel the potatoes and slice them 1/8 inch thick.

3.  Spread about one third of the sauce in the bottom of a well-buttered 9 x 13 inch pan.  Cover the sauce with a layer of potato slices, overlapping the slices slightly, and cover the potatoes with one third of the onions.  Sprinkle the onions with one third of the Cheddar cheese and continue to layer the remaining sauce, potatoes, onions, and cheese in the same manner. 

4.  Sprinkle the top with bread crumbs, dot it with the remaining 1 Tbs. butter.

5.  Bake the mixture, covered in foil at 400 degrees for 20 minutes.  Remove the foil and bake the potatoes for 30-35 minutes more, or until the top is golden and the potatoes are tender.

I love this recipe because you don't have to cook your potatoes first.  Because they are so thinly sliced they cook in the oven.  Great with ham for a great Easter supper!