Classic Scalloped Potatoes

By bakers_delight85

Can be made up to one day ahead. Layer potatoes in cream sauce in the baking dish, cover and refrigerate.

Ingredients

• 2 Tbsp. butter
• 1 large onion, halved lengthwise, thinly sliced
• 2 Tbsp. all-purpose flour
• 1 1/2 cups milk
• 2 tsp. Dijon mustard
• 1/2 tsp. salt
• Pinch freshly grated nutmeg
• 6 medium potatoes (about 2 lbs)
• 1 cup shredded aged Cheddar cheese

Details

Servings 4

Preparation

Step 1

Preheat the oven to 350 degrees F and grease an 11x9 inch baking dish.
In a saucepan, melt butter over medium heat. Cook onion, stirring often, for 3 minutes or until softened. Sprinkle with flour; stir in milk, mustard, salt and nutmeg. Bring to a boil, stirring, until sauce thickens.
Peel and thinly slice potatoes (Use food processor to quickly and thinly slice potatoes), rinse under cold water. Drain; wrap in dry clean towel to dry. Stir into sauce; bring to a boil over medium heat. Spoon into baking dish; sprinkle with cheese. Bake for 45 to 50 minutes or until potatoes are tender and top is golden.