See also  Potato Au Gratin 

2 Cheese Potato Casserole

• 4 medium large potatoes 
• 1 Medium Onion, 
• 1 1/2  tsp of Salt (1 tsp sprinkled over potatoes - 1/2 tsp in butter flour mixture)
  Pepper to taste
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk (substitute with 2% but not skimmed)
• 1 pound (16 oz) shredded Cheddar cheese (Sharp or Medium) 
• 1/2 pound Mozzarella cheese, Grated
• 1 egg
 

DIRECTIONS: 

Preheat oven to 400 degrees F (200 degrees C). Lightly butter a 1 quart casserole dish.

Slice potatoes  into 3/16" slices and the onions into 1/8" rings. Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Season with salt and pepper to taste. Top with the onion slices, 1/2 lb of the cheese and add the remaining potatoes, salting as you go.. 

In a medium-size saucepan, melt butter over medium heat. Remove from heat when melted. Mix in the flour and 1/2 tsp of salt, and stir constantly for one minute. Stir in milk. Place back on medium heat.  Stir in the mozzarella and 4 oz of cheddar cheese, and continue stirring until melted. Cook until mixture has thickened.  Pour mixture over the potatoes, tap sides of casserole dish to help settle the sauce through out the layers. Then sprinkle the last 4 oz of cheddar cheese over the top and cover the dish with a lid or  aluminum foil. (Don't let it touch the casserole) Place on 3rd rack from the top and bake 1 hour covered then remove the foil for the last 1/2 hour.

   

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