Cheesy Garlic Scalloped Potatoes

I made this recipe for the first time at a guys' weekend last fall, and the potatoes held up well with some outstanding charbroiled steaks and veggies prepared by the other guys on the trip.  Recently I was reminded that I needed to post this recipe when one of the guys mentioned it at a party.

Ingredients

• 3 Lbs Potatoes
• 1 Small Yellow Onion
• 8-9 Oz Container of Rondelle, Alouette or Boursin Cheese
• 2 c milk (2% or whole milk)
• 3 Tbsp all-purpose flour
• 1 Tbsp butter
• 1 Tsp salt
• Black Pepper  

Wash and slice potatoes into 1/8" to 1/4" slices. (I did this at home in a food processor and brought them to our cabin in a Tupperware dish immersed in water.) Peel and finely slice the onion.

In a 12" deep-dish Dutch Oven over a dozen coals, melt butter and stir in flour.  Cook for 1 minute, stirring constantly.  Add, milk, and salt.  Add 4 more coals and cook until the mixture thickens enough to coat your spoon.

Add cheese and stir until it combines smoothly with the sauce.  Then, drain and add potatoes and onions.  Mix well.  Cover and add about 18 coals to the top of the oven and cook for about 50-60 minutes.

Take care with your heat, as this sauce can break if you heat it too fast. The coal amounts mentioned above were on a cool fall evening in Maine, so you may want to reduce the quantities in warmer weather with calm winds. 

These came out really well and all the guys liked them.  The leftovers were decent, too.