Scallop Potatos

Scallop Potatos 

1/4 cup butter
1 1/2 cups onion, diced
2 tbsp all-purpose flour
2 cups whole milk
2 cloves garlic
2 1/4 cups shredded cheese (I used a blend of cheddar, mozzarella, and monterey jack), divided
1/3 cup chives, snipped
4 large yukon gold potatoes (any kind will do), skins on, thinly sliced

I started by preheating the oven to 375 degrees (F). To make the sauce, I melted the butter in a medium saucepan over medium heat, then the diced onion was cooked in the melted butter until soft. Next, I stirred the flour thoroughly into the onions and added the milk and garlic using a garlic press. The sauce was stirred over medium/high heat until it began to bubble and thicken. I removed it from the heat and stirred in 2 cups of the grated cheese. The sauce was set aside.

Next, I fwazzed a deep 9x9 ceramic casserole dish with some cooking spray. A single layer of potato slices was layered in the bottom of the dish, followed by a sprinkling of snipped chives. Another layer of potato came next, followed by more chives. I continued like this until the potatoes were used up.

The sauce was then poured over the potatoes and the whole thing was given a good shimmy shake on the counter top to get the sauce to ooze down into all the nooks and crannies. The top was sprinkled with the remaining 1/4 cup of cheese and another sprinkling of chives. I then placed the casserole dish on a baking sheet in case it bubbled over (it didn't) and baked it for 60 minutes until brown and bubbly.