Cheesy Scalloped Potatoes

Sometimes I just need scalloped potatoes. My mother always made them using a can of Campbell's Cream of Mushroom soup, but since my daughter is allergic to soy (which is in everything, now) and I'm trying to user fewer processed foods in my cooking, I had to do a little experimenting.
I started with this recipe and tweaked it from there. It was pretty good the first time around, but scalloped potatoes should always have onions in my estimation, and I wasn't wild about the cayenne pepper. Also I thought the sharp cheddar cheese was a bit too potent. So here's my revised version (which I didn't get a photo of as I was sending dinner to a sick friend, and forgot).

4 cups thinly sliced potatoes
1/2 large thinly sliced onion
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
garlic salt, to taste
coarse ground pepper, to taste
3/4 cup grated sharp cheddar cheese
3/4 cup grated Italian five cheese blend (Kraft)

In a small sauce pan, melt butter and blend in flour.
Let sit for a minute.
Add all of cold milk, stirring with a whisk.Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
Reduce heat and stir in 1/2 cup sharp cheddar cheese and 1/2 cup Italian five cheese blend.
Place a half of the sliced potatoes and half the sliced onions in a lightly greased casserole dish.

Sprinkle with garlic salt and pepper.
Pour half of cheese sauce over potatoes.
Repeat with second layer of potatoes, spices, and cheese sauce.
Sprinkle the remaining cheese on top.
Bake covered for 45 minutes and uncovered for 15 minutes at 350 degrees F.

Happy Eating!

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