4 large russet potatoes
1 large white onion
1 tsp salt and pepper each
¼ cup flour
3 cups dairy (used 2 half and half, 1 skim milk)
1 cup cheddar
½ cup sharp white cheese
Slice potatoes thinly with food processor of cheese grater. Save with onion.
Grease a large baking dish and layer half of potatoes, layer all of onion, layer rest of potatoes.
Pour sauce over and spread to even.
Melt butter and add salt and pepper. Once melted add flour until browned and thickened. Stir in milk until thickened and almost bubbly. Lower heat and slowly stir in cheeses.
Bake at 375 degrees covered for about 50 minutes. Remove cover and bake about 15 more minutes to form a browned crust.