Scalloped Potatoes

These scalloped potatoes are a delicious side to a multitude of main dishes.  This time I served them alongside Pork Tenderloin with Chimichurri (which is delicious, by the way), Green Beans with Honey Cashew Sauce, and a garden salad with homemade Buttermilk Ranch Dressing.  I have had this recipe for years; I'm not sure where I got it originally but it must have been from a newspaper or something similar, since it has nutrition information.  Since onions, potatoes, and cheddar cheese are ingredients I always have on-hand, this dish can come together without a trip to the store.  It's delicious! Hope you enjoy!

Scalloped Potatoes
submitted by Erin  ~  thesisterscafe.com

3 Tb butter
1 small onion, minced
3 Tb flour
1 tsp salt
1 ½ c. milk
¼ lb sharp cheddar cheese, shredded (1 cup)
5 medium-sized potatoes (about 2 lbs), peeled and thinly sliced
¼ tsp paprika

About 1 ½ hours before serving, preheat oven to 375°.  In 2-quart saucepan over medium heat, in hot butter, cook onion until tender, about 5 minutes.  Stir in flour and salt until blended; cook 1 minute.  Gradually stir in milk and cook, stirring constantly, until mixture thickens slightly.  Remove saucepan from heat; stir in ¼ c. shredded cheese.  In shallow 2-quart casserole, arrange half of the potato slices; pour half of the sauce on top; sprinkle with half of remaining cheese; repeat.  Sprinkle with paprika.  Bake, covered, 45 minutes.  Uncover and bake 15 minutes longer or until potatoes are tender.  Makes 6 accompaniment servings.

Each serving: About 255 calories, 14 g fat, 28 mg cholesterol, 585 mg sodium.