CLASSIC SCALLOPED POTATOES

10 cups (2.5 L), thinly sliced peeled russet potatoes (1/4 inch/6 mm)

2 cups (500 mL) thinly sliced onions

½ cup (125 mL) salted butter

½ cup (125 mL) all-purpose flour

4 cups (1 L) milk (2%)

1 tsp (5 mL) salt

¼ tsp (1 mL) freshly ground pepper

2 cups (500 mL) shredded cheddar cheese

1. Cook potatoes and onions in batches in boiling salted water until potatoes are almost tender; drain. Meanwhile, to prepare sauce, melt butter in a medium saucepan over medium heat. Add flour and cook, stirring, for 1 minute.

2. Gradually whisk in milk. Stir in

salt and pepper; cook, stirring frequently, until thickened, about 8 minutes. Remove from heat. 3. Place half of potato mixture in a greased 9x13-inch (22.5x33cm), baking dish. Pour half of sauce over potato mixture. 4. Repeat layering with remaining potato mixture and sauce. May be prepared to this point and refrigerated for up to 24 hours.

5. Remove baking dish from refrigerator and let stand for 20 30 minutes. Meanwhile, preheat oven to 350 F (175 C). Sprinkle sauce layer with cheese.

6. Bake, uncovered, for 45 - 50 minutes or until potatoes are tender, sauce is bubbly and mixture is heated through.

Serves 10.