My mother used to make these potatoes with honey ham on Christmas dinner. We took a break and went to mashed potatoes for a while, but these scalloped potatoes are just so creamy and good, I began to make them in recent years with our ham.
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 (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
Preheat the oven to 375 degrees. Melt butter in a saucepan over medium heat, throw the dice onions in and cook until soft. Then, stir the flour thoroughly into the onions and add the milk and diced garlic. Stir sauce over medium heat until it begins to bubble and thicken. Remove it from heat and add in 2 cups of grated cheese.
Start with a single layer of potato slices on the bottom of a cooking tray, then add a sprinkling of chives, then another layer of potatoes, and more chives. Continue this until all potatoes are used up.
Then pour the sauce you made in the saucepan over the potatoes, shake the tray so the sauce moves down into all the potatoes. Sprinkle the remaining cheese and chives on top. Place the tray into the oven and bake for an hour.