Opining Online

My husband loves this and so do I. If there’s one thing I hate, it’s having a lot of leftovers. Who has the storage space? If we don’t eat all of this at one sitting, I have a nice lunch item the next day. One of my New Year’s resolutions was to have no leftovers older than 3 days in the fridge. This has been harder than I thought!

Ingredients:

2 medium sized potatoes, sliced into 1/4 inch slices
1/2 medium onion, sliced, or diced
salt & pepper to taste
1 1/2 Tablespoons butter
1 Tablespoon all-purpose flour
3/4 cup milk
3/4 cup shredded Cheddar cheese

Directions:

Preheat oven to 375 degrees. Use some (no more than 1/2 Tablespoon) to butter a small casserole dish (one with a lid, preferably).

Layer half the potatoes into bottom of the prepared casserole dish. Top with about 3/4 of the onion. Add remaining potatoes, then remaining onion. Sprinkle each layer with a bit of salt and pepper (not too much salt, as the cheese is salty.)

In a small saucepan, melt remaining butter over low heat. Mix in flour, up the heat to medium and stir with a wire whisk until mixture thickens. Add cheese, stir until it’s melted. Pour cheese sauce over potatoes and onions, cover dish (a foil tent works just fine) and bake approx. 1 1/4 hours.