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Ellen's Favorite Creamy, Cheesy Potatoes



– 4 russet potatoes (about 3 pounds), peeled and cut into 1/4-inch slices – 1 onion, halved and cut into 1/4-inch slices – Salt – Pepper – 3 tablespoons Real California butter, plus more for baking dish – 3 tablespoons all-purpose flour – 2 cups Real California milk – 1 1/2 cups shredded Real California Cheddar cheese
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Prep time: 30 minutes

Cook time: 1 1/2 hours

Preheat the oven to 400°F.

Meanwhile, butter a 2 1/2- to 3-quart baking dish. Layer 1/2 of potatoes in the dish, overlapping them, then sprinkle with salt and pepper. Top with onion slices, remaining potatoes, and more salt and pepper; set aside.

In a medium saucepan over medium heat, melt butter. Add flour and whisk for one minute. Whisk in milk and continue to cook, occasionally stirring and scraping the sides and bottom of the pan, until mixture comes to a simmer and thickens, about 4 minutes. Remove from the heat and add cheese, stirring until it melts. Add salt to taste.

Pour cheese mixture over the baking dish; cover with foil and bake until potatoes are tender, about 1 1/2 hours. Serves 8.

(Adapted from allrecipes.com)