Ingredients

• 6 Medium yukon gold or red russet potatoes, skin on washed
• 4 tbsp butter
• 2 1/2 cups 2% Milk
• 4 tbsp alll purpose flour
• 1 tsp garlic salt
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tsp onion powder
• 1/2 tsp paprika
• 1/4 cup chopped onions (yellow, red, or mixed)
• 1 cup shredded cheese (we used mexican blend/style)
• 2 tsp fresh chives

Directions

1. Wash & thinly slice potatoes, set aside.

2. Preheat oven to 350°.

3. In a large saucepan, melt butter over low heat. Stir in flour, salt, gralic salt, paprika, onion powder and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cheese until melted. Add potatoes and onion – mix well.

4. Transfer to a 2-qt. glass pan-coated baking dish. Top with chives. Cover and bake 1 hour. Uncover; bake 30-40 minutes or until the potatoes are tender.

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