Herb and Sweet Onion Scalloped Potatoes

• 2 tablespoons butter
• 1 sweet onion, thinly sliced
• 2 tablespoons cider vinegar
• 3 tablespoons all-purpose flour
• 2 cups milk
• 14 cup fresh parsley, chopped
• 1 teaspoon fresh rosemary, chopped (or 1/4 tsp. dried)
• 12 teaspoon salt
• 14 teaspoon pepper
• 4 yellow-fleshed baking potatoes, peeled and thinly sliced (about 2 lbs)
• 12 cup canadian colby cheese or 12 cup Canadian cheddar cheese, shredded

1. Preheat oven to 350F Butter a 13x9-inch glass baking dish.
2. In a large pot, melt butter over medium heat; add onion and saute for 8 minutes or until starting to brown.
3. Add vinegar; boil, stirring and scraping up brown bits, until evaporated.
4. Whisk flour into milk; gradually pour into pot, whisking constantly.
5. Cook, stirring for about 5 minutes or until bubbling and thickened.
6. Remove from heat; stir in parsley, rosemary, salt and pepper.
7. Add potatoes; toss gently to coat in sauce.
8. Spread evenly into prepared dish.
9. Sprinkle with cheese.
10. Bake uncovered, for about 45 minutes or until golden and bubbling and potatoes are tender.
11. Let stand for 10 minutes before serving.
12. COOKING TIP: Use yellow-fleshed potatoes for a pretty colour - the most familiar variety is Yukon Gold, but any will do.
13. for white potatoes, use an oblong, baking -style potato such as a russet.
14. Round, wazy or new potatoes don't absorb the sauce properly in scalloped potatoes.
15. FOR THE ADVENTUROUS: Use white balsamic vinegar in place of the cider vinegar.
16. Use 2 oz of Canadian Brie cheese, cut into small cubes, in place of the Colby.

butter, sweet onion, cider vinegar, allpurpose, milk, fresh parsley, fresh rosemary, salt, pepper, yellowfleshed baking potatoes, colby cheese

Taken from www.food.com/recipe/herb-and-sweet-onion-scalloped-potatoes-468539 (may not work)