3

Tbs

butter

1

small onion, peeled and thinly sliced or finely minced

3

Tbs

all-purpose flour

1

tsp

salt

1 1/2

cups

milk

1

cup

sharp cheddar cheese, shredded

5

medium Potatoes, sliced thin ( I like to leave the skin on ) Thinner slices cook faster

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OPTIONAL INGREDIENTS:

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1 or 2 jalapeno peppers, seeded and finely minced. Sauté them with the onions

ham, thinly sliced or finely chopped bits

1

Preheat oven to 375 F.

2

In 2-quart saucepan over medium heat melt butter

3

In the hot butter, sauté onion slices until tender, about 5 - 7 minutes

4

Remove onion slices and set aside for later use

5

Stir in flour and salt until blended; cook 1 minute

6

Gradually stir in milk and cook, stirring constantly, until mixture thickens slightly. ( make a roux ) If sauce does not thicken, add in another tablespoon of flour and butter.

7

Remove saucepan from hear; stir in 3/4 cup shredded cheese. Stir til cheese is melted and sauce is smooth. put back on heat if needed to melt cheese.

8

In shallow 2-quart greased casserole ( I use bacon grease ), arrange half of the potato and onion slices; pour half of the sauce on top; sprinkle with half of remaining cheese ( 1/8 cup ); repeat

9

Bake, covered 45 minutes.

10

Uncover and bake 15 minutes longer or until potatoes are tender.

11

Let sit uncovered for 10 to 15 minutes before serving.