Scalloped Potatoes

I went ahead and did the recipe card using an OLD family recipe since the "Foodie Friday" for 10/6 apparently isn't going to be posted. This recipe was the "go to" for potlucks at the office when I was working. BTW, in the recipe where it says 1 1/2 blocks of Velveeta, this is the MINI blocks, not those HUGE blocks of Velveeta!

JOURNALING: 4-5 large Russet potatoes washed, peeled, sliced

2 T butter
2 T flour
1 ½ c whole milk
½ c cooking liquid from potatoes
1/4 c chopped onion
1 ½ blocks Velveeta
salt, pepper to taste

Cook potatoes in salted water until just starting to get tender. Do not overcook. Drain. Place in baking dish that has been sprayed with Pam.  While potatoes are cooking, in another saucepan, start to melt butter. Whisk in flour. Gradually add the liquids, whisking and cooking. Mixture will thicken. Add onions. Tear up cheese and add to sauce. Season. Pour sauce over potatoes in baking dish. Add extra dollops of cheese and butter. Bake at 350 degrees for 50-60 minutes.

CREDITS: TEMPLATE: Cookbook Volume 2 by Wishing Well Creations; KIT: Girls Time Out by KimB Designs; FONTS: Arial; A Little Sunshine