With this new way of eating I have adopted, potatoes get to be front and center at mealtime. I’ve always loved cheese and potatoes in any form, potato skins, cheese fries, cheesy mashed, and, of course, scalloped potatoes. My mom always added diced or thinly sliced onions between the layers and I just continued the tradition. A mandolin makes slicing the potatoes easy if you don’t have chef-type knife skills. You can top this with paprika, thyme, rosemary, whatever you fancy. I just like pepper on mine.
8-10 medium potatoes, sliced thin
2 cups of Oil-Free Cheese Sauce
Salt and pepper
1/2 cup diced onion, optional
Place the sliced potatoes into a large pot of water and bring to a boil. Boil for 1 minute then remove from heat and drain in a collander. Let them cool so you can handle them safely.
This is a great time to make your cheese sauce and preheat the oven to 375 degrees Fahrenheit.
Use a large casserole dish and begin layering the potatoes, making sure the edges overlap a bit. Once you have the first layer down, cover with cheese sauce, half of the onions, and pepper. Continue layering until you have used all the potatoes and make sure you have enough cheese sauce to top the potatoes with.
Cover and bake for 30 minutes, then uncover the dish and bake for 10 minutes longer. Top with a light sprinkle of salt and serve warm.