Cheesy Scalloped Potatoes

Preheat oven to 350ºF and butter an 8″ x 11″ baking dish.

In a large saute pan, melt butter over medium heat and add onion. Saute until onion starts to caramelize.

Add flour and stir until flour is absorbed and starts to cook, about 1 minute.

Slowly stir in chicken stock and cook until thickened, about 2 minutes. Slowly stir in milk and pepper. Cook until heated.

Remove from heat and whisk in 1 3/4 cup shredded cheese. Stir until almost melted.

In the buttered baking dish, add 1/3 of the potatoes. Cover with 1/4 of the cheese sauce. Repeat with another layer. For the last layer, add remaining potatoes and cover with remaining cheese sauce. Cover with remaining cheese.

Tent tin foil over the top so it doesn’t touch the cheese and bake for 45 minutes. Remove tin foil and bake another 30-40 minutes, until cheese is starting to brown and potatoes are tender when pierced. Remove from oven and allow to cool for 5 minutes.