Half an onion chopped. Butter and oil to saute.
Once onions are translucent add 1 ounce of flour for roux. Cook the roux until it doesn’t smell like raw flour.
Add Milk. 3-4 cups depending on how you like it. simmer with 1 clove, add salt and white pepper to taste.
Once it thickens add cheese.
Tillamook Cheddar is our choice usually because we’re in Oregon. You could do Gruyere with a little nutmeg for the French/Belgian version.
Pour over the potatoe rounds and cook for around an hour or so.
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Always like to try someone's favorite recipe.
This one for ham and scalloped potatoes was a family tradition on my wife's side. A real comfort food.
Thinly slice about 3 lbs peeled potatoes. Butter the bottom of a casserole dish. Add a layer of potatoes. Sprinkle cut up ham. Another layer of potatoes. Sprinkle flour over, season with pepper. Add thin slices of butter. Continue these layers until dish is about an inch from the top. Add whole milk up to about a 1/2 inch from the top. Cover and bake in 350 oven for 1 hour. Uncover, bake another 30 mins.