2 large baker potatoes or 4-5 medium, thinly sliced½ cup chopped onion
2 Tbs. butter
¼ tsp. salt
¼ tsp. pepper
2 Tbs. flour (white bean flour)
1¼ c. milk
1 cup shredded cheddar cheese
¼ cup dry bread crumbs
Cook and stir onion in butter until tender. Stir in flour, salt, and pepper. Add milk all at once. Cook over low heat until thick and bubbly (at least 3 minutes if using bean flour). Add ¾ cup of the cheese. Stir until melted. Place ½ of the potatoes in a greased casserole. Cover with half the sauce. Repeat. Bake covered at 350* for 40 minutes. Mix remaining cheese and the bread crumbs. Sprinkle over potatoes. Return to oven and cook uncovered for 30 more minutes.
