Creamy, flavorful, easy to make, super easy to serve, and pretty!

• 2 ½ pounds red potatoes
• 1 white onion, thinly slice
• 3 tablespoons butter 3 tablespoons flour
• 1 teaspoon dry mustard powder
•  2 cups milk
• 1 cup sharp cheddar cheese, shredded
• ½ cup gruyere cheese, shredded
• 1/2 cup chopped herbs of your choice — Italian parsley, or thyme.
• salt & pepper to taste — it can handle more than you think! Taste! Taste! Taste!!

• Preheat oven to 400°F.
• Wash potatoes and slice into ⅛” thin slices. Slice onion as thin as possible.
• Layer potatoes and onions in little stacks. Place stacks standing on their edges upright in a greased casserole 2.5qt to 3qt dish. It worked well and looked pretty in a round, somewhat deep pie plate.
• Melt butter and flour in a saucepan and cook 2-3 minutes. Add seasonings and milk. Whisk over medium heat until thick and bubbly. It tastes somewhat bland, so add your favorite seasoning II like to use Aleppo pepper and some garlic powder. Remove from heat and stir in cheeses until melted.
• Spoon cheese sauce over potatoes. Cover with foil (sprayed with cooking spray) and bake 60 minutes. 
• Remove foil and bake an additional 20-30 minutes or until lightly browned and potatoes are cooked. Cool 15 minutes before serving.