Cheesy Scalloped Potatoes

Rinse and scrub potatoes until clean. Prepare a large bowl by filling with cold water and a couple of teaspoons of salt. Set aside. Cut potatoes in quarters along the length of the potato. Cut out any undesirable spots. Slice potatoes thinly. Place slices into cold salt water after each potato to prevent browning.

Slice the yellow onion thinly and place into a very large separate bowl.

Preheat oven to 350ºF.

Pour milk and heavy whipping cream into a medium bowl. Whisk flour into cream mixture. Add salt and pepper and whisk again.

Drain water from potatoes. Place sliced potatoes, cream mixture, sour cream and 3 cups of grated cheddar cheese into the large bowl with onions. Using your hands, combine all of these ingredients very well.

Prepare a baking dish (9 x 13 inches or comparable in size) by spraying with non-stick spray or smearing well with butter. Place a layer of potato mixture into the baking dish. Then place a layer of cheddar cheese from the remaining 1 cup cheese. Then more potatoes. Finally, layer top with much cheese. Bake for about 2 hours.

It’s a good idea to put a baking sheet on the oven shelf underneath your scalloped potatoes in case they overflow. If the top gets too dark, just lay foil over the potatoes for the rest of the baking time.

Serve while steamy hot.