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Ingredients One per line	8-9 Cups thinly sliced Yukon (Golden) Potatoes 6 T butter 6 T flour 1 medium chopped onion 2 cups milk 1 cup heavy cream 2 t salt 1 dash cayenne pepper 1 t white pepper 4 cups grated sharp cheddar cheese divided 1 cup shredded parmesan cheese Paprika
Directions One per line	Preheat oven to 350º Scrub potatoes and thinly slice. Chop the onion. In small sauce pan, melt the butter. Stir in the flour. Whisk in the milk and cream. Add the salt and peppers. Cook sauce on low until smooth and it comes to a slow boil. Stir in 3 of the cups of Sharp Cheddar Cheese Continue cooking until Cheese is melted. Lightly grease a 9x13 pan Layer half of the potatoe slices in the pan. Sprinkle with half of the chopped onion. Pour 1/3 of the cheese sauce over the layers Layer the rest of the potatoes and onion. Pour remaining sauce over making sure all of the potatoes are covered with sauce. Sprinkle Parmesan and remaining sharp cheese over the top. Cover with foil that has a light spraying of Pam so it won't stick to cheese. Cook for an hour and then remove foil. Cook for approximately 10-15 more minutes until the top is bubbly and beginning to turn golden. Note: If using a glass pan, you might need to make some adjustments to the temperature and cooking times.
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