Potatoes au Gratin

INGREDIENTS
4 cups thinly sliced potatoes, (Yukon Gold or Russet; about 2 pounds give or take)
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1 teaspoon salt
1 dash cayenne pepper
1 1/2 cups grated sharp cheddar cheese, , divided
paprika

INSTRUCTIONS
Preheat oven to 350F. Grease a 1.5 quart baking dish (8x8 or 9x9 inch baking dish will work). In a small sauce pan, melt butter and stir in flour, whisk in the milk and season with salt and cayenne. Cook sauce on low until smooth and boiling, stirring occasionally with a whisk. Reduce heat and stir in 1 cup of the cheddar cheese. Place a half of the sliced potatoes in the baking dish. Pour half of cheese sauce over potatoes. Repeat with second layer of potatoes and cheese sauce. Sprinkle the remaining 1/2 cup of cheddar cheese on top. Top with some paprika for color. Bake uncovered for about 1 hour at 350F or longer until the potatoes are fork tender.

Ingredients
2 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups fat-free milk
1/2 cup shredded reduced-fat cheddar cheese
2 pounds red potatoes, peeled and thinly sliced (about 4 cups)
1 cup thinly sliced onions, divided

Directions
Preheat oven to 350F. In a small saucepan, melt butter; stir in flour, salt and pepper until smooth. Gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Remove from heat; stir in cheese until melted. Coat an 8-in. square baking dish with cooking spray. Place half of the potatoes in dish; layer with 1/2 cup onion and half of the cheese sauce. Repeat layers. Bake, covered, 50 minutes. Uncover; bake until bubbly and potatoes are tender, 10-15 minutes longer.