Sharp Cheddar Scalloped Potatoes

• 1/4 cup butter, cubed
• 1/3 cup all-purpose flour
• 3/4 teaspoon salt
• 1/2 teaspoon ground mustard
• 1/2 teaspoon white pepper
• 2 cups half-and-half cream
• 1-1/2 cups shredded sharp white cheddar cheese
• 1-1/2 cups shredded sharp yellow cheddar cheese
• 6 cups thinly sliced peeled Yukon Gold potatoes (about 2 pounds)
• 2 small onions, finely chopped

1. Preheat oven to 350u0b0. In a large saucepan, heat butter over medium heat. Stir in flour, salt, mustard and pepper until blended; cook and stir 2-3 minutes or until lightly browned. Gradually whisk in cream. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat.
2. In a small bowl, combine cheeses. Layer a third of the potatoes, a third of the onions and 3/4 cup cheese mixture in a greased 3-qt. baking dish. Repeat layers twice. Pour sauce over top; sprinkle with remaining cheese.
3. Bake, covered, 45 minutes. Uncover; bake 25-30 minutes longer or until potatoes are tender and top is lightly browned.

butter, flour, salt, ground mustard, white pepper, cream, cheddar cheese, cheddar cheese, potatoes, onions

Taken from www.tasteofhome.com/recipes/sharp-cheddar-scalloped-potatoes/ (may not work)