Cheesy Scalloped Potatoes

Serves 12

2 pounds red potatoes, thinly sliced
2 onions, sliced, separated into rings
3 Tbsp butter
2 Tbsp flour
1 tsp salt
1/4 tsp black pepper
dash cayenne pepper
1 1/2 cups milk
1 1/2 cups shredded cheddar cheese

Preheat oven to 375. Place potatoes and onions in large pot. Add enough cold water to cover vegetables. Bring to boil and cook for 8-10 minutes or until vegetables are tender. Meanwhile, melt butter in saucepan. Add flour, salt, black pepper and cayenne pepper; mix well. Cook and stir 1 minute. Gradually add milk, stirring until well blended. Bring to boil on medium heat; cook 5 minutes or until thickened, stirring constantly. Stir in cheese. Reduce heat to low; cook 1 minute or until cheese is melted, stirring constantly. Drain vegetable mixture; spoon half of it into a greased 13x9 pan. Cover with half of the cheese sauce. Repeat layers. Cover with foil. Bake 45 minutes or until heated through, removing the foil after 30 minutes.