Here’s how to make it!

adapted from Betty Crocker and my mom

Ingredients

6 medium potatoes
1/4 cup butter
1 medium onion, chopped (or 2 tbs minced onion)
1 tbs flour
1/2 tsp pepper
1 tsp garlic powder
2 cups milk 

2 cups shredded natural sharp Cheddar cheese, divided
4 slices bread, cut into chunks (best to use a sturdy bread, not pre-sliced sandwich bread. I use my homemade.) 

Directions

Preheat oven to 375 degrees. Spray an 8-inch (or 9-inch) baking dish with cooking spray, set aside.

Scrub potatoes (do not peel!) and slice potatoes in 1/8-inch slices. Place in the baking dish.

Cut up the bread into chunks and place in a bowl. Mix in a 1/2 cup of the cheese. Set aside.

In a saucepan, melt the butter. Add in the onions and cook for about 2 minutes. Mix in the pepper, garlic and and flour. On medium heat, using a whisk, slowly add the milk a half a cup at a time, stirring constantly. Allow the mixture to simmer and add in 1 1/2 cups of the cheese. Continue to stir constantly and allow the mixture to come to a boil for a minute. It will thicken up.

Pour sauce over top of the potatoes and bake for 45 minutes. 

Remove the potatoes from the oven and sprinkle the bread and cheese mixture on top. Place back into the oven and bake for another 10-15 minutes until the bread is toasted and the cheese is bubbly and golden.