Beef Bourguignon (Beef Stew With Red Wine)

Unfortunately, I do not know how to pronounce "Bourguignon." I wish I did. However, I do know that this soup, despite the rather intimidating name, is fabulous. My mom declared it "the best beef stew [she has] ever tasted." The red wine gives this dish such a rich, flavorful, and soul-satisfying taste that will be sure to impress a crowd. After making this, I not only fell in love with the soup, but I realized that I absolutely adore pearl onions! They are so sweet and tasty, with a satisfying crunch that I had never experienced before. Also, there are a few key details to remember when making the stew: Be sure to brown the meat well in the beginning, use a good quality red wine that you would happily drink, and, if possible, make it a day in advance to let the flavors develop. Unlike a soft, mushy, murky stew, the components of this bourguignon stay intact just enough - so that you know what you're eating, but it still feels cohesive. My family be making this in big batches all winter long. Yield: 4-6 servings Ingredients 3 tablespoons vegetable oil

1 medium onion, diced

1 medium carrot, peeled and diced

4 cloves garlic, diced

1 teaspoon dried, crushed thyme

2 pounds cubed stewing beef (chuck or sirloin tip)

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

2 tablespoons all-purpose flour

3 cups red wine 1 cup beef broth

1 tomato, seeded and diced

2 cups pearl onions

1/4 pound bacon, cut into 1/2-inch strips

1/4 pound mushrooms quartered

2 tablespoons minced fresh flat-leaf parsley

Buttered Egg Noodles (optional)

Instructions

Heat 1 tablespoon of the oil in a Dutch oven or ovenproof stewpot, and sauté the onion, carrot, garlic, and thyme over medium heat until browned, 8 to 10 minutes. When the vegetables are nicely colored, transfer them to a bowl. Wipe out any little bits of vegetable clinging to the pan so they don't burn when you sear the beef.

Pat the meat cubes dry and season them with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Add 1/2 tablespoon of the oil to the pan and sear the beef in batches over high heat until it is a rich mahogany brown on all sides. This will take approximately 5 to 7 minutes depending on the thickness of the meat. Cubes tightly packed in the pan won't brown properly. Clean out any juices which are released before the next batch. Over high heat add 1/2 tablespoon of oil for each batch, then sauté the meat until browned on all sides.

Preheat the oven to 375 degrees F. Return the vegetables and the meat to the pan, dust the meat and vegetables with the flour, and cook for 2 minutes over medium heat, stirring frequently. Toasting the flour helps to develop the overall flavor of the stew. Add 2 cups of the red wine to cover the beef and bring to a boil. Add the tomato and season the stew with the rest of the salt and pepper. 

Place the stew in a crock put set for low and cook 7-8 hours, or until the meat is tender. (If as the stew simmers the wine reduces below the meat, add a little water.)

After at least 3 hours, bring a medium pot of water to a boil. To peel the pearl onions, trim the roots and make a small X with a paring knife in the other end. Boil the onions for 3 minutes, spoon them out, and set them aside to cool. Then squeeze the onions out of their skins. In the same water, blanch the bacon pieces for 3 to 4 minutes, and keep any grease.

Heat a separate medium skillet, add the remaining oil, and brown the bacon and onions. Add the mushrooms and cook over high heat until golden brown. Pour any excess fat into the slow cooker.  Add the final cup of red wine to the vegetables, and simmer until the onions are tender, about 10 minutes. Add this mixture to the slow cooker.

When the beef is tender, pour the stew into a warm bowl, dust with the minced parsley, and serve with buttered noodles if desired, or crusty bread.

Sausage and Lentil Soup

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• Hearty soups are an absolute favorite for me in the wintertime. Throw in some crusty French bread and a warm fireplace to sit near and I am a very happy gal. This robust one-pot dinner packs in lentils, sausage and plenty of vegetables, including mushrooms, spinach, onions and garlic. I love beef broth and red wine in soup; they give the dish an amazing richness that compliments the meat wonderfully and allow the food to be oh-so-comforting. Adapted from a recipe from Whole Foods, this recipe is nutritious, filling, and delicious.  A loaf of crusty bread is the only accompaniment you need for a complete meal.
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• Yield: about 6 servings
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• Ingredients:
• 2 tablespoons extra virgin olive oil
• 1 cup chopped carrots
• 3/4 cup chopped celery
• 3/4 cup chopped yellow onion
• 2 tablespoons finely chopped garlic
• 1 pound sweet and/or hot Italian sausage, casings removed
• 1/2 pound mushrooms (such as white, cremini, shiitake, portobello and oyster), chopped
• 1 cup (about 7 ounces) dried French or brown lentils, picked through and rinsed
• 2 1/2 cups beef broth
• 2 1/2 cups low-sodium chicken broth
• 1 cup chopped tomatoes, with their juice
• 1 cup dry red wine
• pinch red pepper flakes
• 1/4 pound baby spinach, thinly sliced
• 1/2 teaspoon salt
• Ground black pepper
• 1 tablespoon chopped fresh thyme
• 6 tablespoons grated Parmesan cheese, for garnish

Instructions:

Heat oil in a large pot over medium heat. Add carrots, celery, onion and garlic and cook, stirring occasionally, until onions are translucent. Add sausage and cook, breaking into small chunks, until it begins to brown. Add mushrooms and continue to cook until mushrooms have released most of their liquid. Add lentils, beef broth, mushroom or chicken broth, tomatoes and their juice, wine and pepper flakes; cover pot and bring to a boil. Reduce heat and simmer until lentils are tender, about 30-45 minutes.

Add spinach and salt and pepper, stir well and simmer for 5 to 10 minutes more; stir in thyme.  Add salt and pepper to taste. Ladle soup into bowls and top with Parmesan. 

Sweet Italian Chicken Sausage and Tortellini Soup

This is the recipe that got my mom into liking chicken sausage.  I had tried it once at Trader Joes and loved it, but my mom said she only like sausage with pork or turkey.  "Chicken is definitely not sausage," she would say.  However, she caved and said yes when I asked if I could make this recipe, and she definitely did not regret it once she tasted this wonderful soup.  It's very hearty, filled with lots of veggies, cheesy tortellini, and flavorful chicken sausage (which is also healthier than pork).  The broth is very flavorful as well, with tomato juice, white wine, and chicken broth.  I recommend (just like any other one of my soup recipes, really) enjoying this soup with some [garlic bread] on the side for dipping. Yum(: If you like spicy things, feel free to add as much red pepper flakes as you want.  This is is such a great recipe for a chilly night, not to mention its easy and economical.

Ingredients:

1 8-ounce package sweet Italian chicken sausage links (mine had roasted peppers in them)

2 tablespoons olive oil

1 cup sliced carrots 

1 cup chopped onion

3/4 cup sliced mushrooms

3 garlic cloves, finely chopped

1/4 cup white wine

4 ounces canned, petite diced tomatoes (with juice)

2 14-oz cans low sodium chicken broth

9 ounces refrigerated cheese tortellini (I used half an 18-ounce bag)

3/4 cup fresh, chopped red tomatoes

8 ounces spinach leaves

1 tablespoon unsalted butter

Freshly ground black pepper and red pepper flakes to taste

Garnish: Parmesan cheese

Instructions:

1. Heat Dutch oven with 1/2 tsp of oil to coat and saute chicken sausage until browned and just cooked through. Remove from pan, let cool slightly, slice into small slices (about 1/2 inch thick) and set aside.
2. Heat remaining oil in pan, add carrots and saute for about 4 minutes.  Add onions and mushrooms, and saute about 8 minutes more, or until the carrots are tender.  Add garlic and saute for 30 seconds, stir in wine, broth, and canned tomatoes and bring to a boil. Cook for about 2 minutes, then add tortellini. Cook for another 5 minutes and then stir in spinach and tomato. Cook until the spinach wilts, 2 minutes.
3. Return sauteed sausage pieces to the soup, cook for an additional 5 minutes, add the butter, black pepper, and red pepper flakes to taste and serve when butter is melted. Garnish with Parmesan if desired.

Cheesy Potato and Corn Chowder

This takes comfort food to a whole new level.  That's what I love about chowder recipes...they're easy, yet incredibly rich and literally the definition of true soul-food.  This is rich, creamy (yet chunky!), cheesy, and full of fabulous flavor.  It's also incredibly perfect for those cold, winter nights.  I wouldn't change anything about this recipe...it's just too perfect.  The only thing I may experiment with is trying it with different meats, like chicken, ham, or - I think this would taste best - sausage. My family and I gobbled it up and we all agreed that this is one of my best chowder recipes of all time.  I served it with crusty french bread for dipping, and it was a wonderful, southern, comforting meal.

Yield: about 6-8 servings

Ingredients:
2 tablespoons butter
1 cup chopped celery
1 cup chopped onion 
2 14.5 ounce cans chicken broth
3 cups peeled and cubed potatoes
1 15-ounce can whole kernel corn
1 15-ounce can creamed corn
1 4-ounce can diced green chiles
1 2.5 ounce package country style gravy mix
1 cup milk
1 cup heavy cream
1 1/4 cup shredded, Mexican-style blend cheese
Garnish: crumbled bacon, sliced green onions, and/or extra cheese (optional)

Instructions:

1. In large saucepan, melt butter over medium high heat. Add celery and onion; cook and stir until tender, about 5 minutes.
2. Add chicken broth; bring to a boil. Add potatoes; cook over low heat for 20 to 25 minutes or until potatoes are soft, stirring occasionally.
3. Stir in both corn cans and chiles; return to boiling. Combine milk and heavy cream, and dissolve gravy mix in the milk/cream mixture; stir into boiling mixture.  Let simmer over low heat for about 10 minutes. Add cheese; cook and stir over low heat until cheese is melted.  Garnish (if desired) and serve hot.

***If you love spicy, feel free to add some hot sauce to your bowl(:

Cucumber Tomato Salad

This salad was so refreshing!  Usually I'm not a very big fan of simple salads like this...they're usually boring and tasteless...but this was awesome!  Letting the vegetables soak in the dressing overnight makes them incredibly flavorful and juicy.  My family ate this with grilled chicken and twice baked potatoes.  Mmmm..such an amazing, healthy meal.  Oh yeah...did I mention this recipe is insanely healthy?  Believe it...it's fat free!  How could something so healthy taste so delicious??

Yield: about 6-8 servings

Ingredients:

• 1 pint cherry tomatoes, cut in half
• 1 large cucumber, peeled and sliced
• 1/2 cup white onion, chopped
• 1 tablespoon white sugar
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/3 cup cider vinegar
• 3/4 cup water

Directions:

1. In a bowl, combine the tomatoes, cucumber and onion. In a small bowl, combine the sugar, salt and pepper. Whisk in the vinegar and water. Pour over vegetables and toss to coat. Cover and refrigerate overnight before serving.  Serve with a slotted spoon.

Steak Stroganoff

This was my very first time ever eating Stroganoff.  It was also my dad's first time, and he is seriously raving about it as I type this right now.  My mom had Beef Stroganoff a few times growing up, but she said it was disgusting compared to this delicious recipe I cooked.  Some people would call this "Beef" Stroganoff, but that seems to me more of a Hamburger Helper type dish with ground beef and ketchup (kind of like a Sloppy Joe taste). This dish uses sirloin steak, so I'm calling it Steak Stroganoff.  The thing that makes this more unique than other Stroganoff recipes is the fact that this slow cooks for an hour, so the simmering blends all the flavors together and the meat gets super tender.  The tender meat is then mixed with a mushroom cream sauce.  I love the cream sauce because it's unlike any cream sauce I've ever had.  It's not like a rich, Alfredo sauce with heavy cream.  It's lighter, but still creamy and comforting, and uses sour cream and cream cheese.  The tartness of the sour cream balances with the sweet, red wine, and the mustard and Worcestershire sauce adds even more depth to the dish.  I served this with a side of steamed broccoli, but I recommend serving it with some french bread or garlic bread as well to soak up all the creamy sauce.  The result is a comforting, yet hearty meal that everyone will love.

Ingredients:

• 2 pounds beef tenderloin or top sirloin, cut into 1/4 inch thick by 2 inches long strips 
• 1/2 cup red wine, preferably Burgundy or Pinot Noir
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 tablespoons butter
• 1 medium white onion, chopped
• 4 tablespoons corn starch
• 1 1/4 cup beef stock
• 1 tablespoon prepared mustard
• 1 tablespoon Worcestershire Sauce
• 8 ounces sliced mushrooms, separated into 2 4-ounce piles
• 1/3 cup sour cream
• 1/3 cup cream cheese, softened
• salt to taste
• ground black pepper to taste

For the noodles:

1 lb egg noodles

1 tablespoon butter

Garnish:

Sliced scallions and freshly grated Parmesan cheese

Directions:

1. Season steak with 1/2 teaspoon of both salt and pepper, place in a large sealable bag and pour 1/2 cup red wine over the meat.  Shake to fully coat, and marinate in the refrigerator for 1 to 2 hours.
2. In a large skillet over medium heat, melt the butter and pour in the beef strips along with the wine juices in the bag. Brown the beef strips, then push the beef strips off to one side. Add the onions and half of the sliced mushrooms (4-oz) into the wine/butter mixture and cook slowly for 3 to 5 minutes, then push to the side with the beef strips.
3. Stir the cornstarch into the juices on the empty side of the pan (onions, mushrooms, and steak pieces will probably get into this puddle of juices, which is fine, it's just to give you more room to work with without a bunch of food getting in the way). Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard and Worcestershire sauce. Cover and simmer for 1 hour or until the meat is tender.
4. Five minutes before serving, stir in the other 4 ounces of mushrooms, sour cream, and cream cheese. Heat briefly and then salt and pepper to taste.
5. Serve with buttered egg noodles (below) and serve (also below).

For Noodles:

Bring a large saucepan of salted water to a boil. Add the noodles to the pan of boiling water and cook at a low boil until al dente, about 10 minutes. Drain, then toss the noodles with the butter to coat.

To serve:

Arrange the buttered noodles on warm serving plates and top with the stroganoff. Garnish with desired amount of sliced scallions and freshly grated Parmesan cheese, and serve immediately.

Italian Meatballs

I have finally made the ultimate Italian meatball.  My mom has made meatballs before, but they always fell apart really easily and were rather bland (sorry if you're reading this, mom...).  I have had really good meatballs a few times at some Italian restaurants, so I wanted to try to create a knock-your-socks-off meatball recipe myself.  These meatballs literally melt in your mouth.  I seriously ate like four after just pulling them out of the oven.  The milk makes them so incredibly moist, and the flavors blend wonderfully well together.  They have a nice balance of flavors that will only get better once the flavors develop even further in a homemade tomato sauce (the meatballs are superb alone, though).  I served this over spaghetti with home made tomato sauce (I'm still working on a killer tomato sauce recipe, and I'll post it as soon as I can!), freshly grated Parmesan cheese, and crusty French bread.  It was wayyy better than any spaghetti and meatballs I've ever had in any restaurant.  I used 80, 20 ground beef and 2% milk, but 90,10 and 95, 5 will also work for the beef, and any low fat milk will certainly work.  These make awesome left overs, and freeze well too.  Bon Appetit! 




Yield: about 12 meatballs

Ingredients:

• 1 pound lean ground beef
• 1/2 teaspoon sea salt
• 1/2 large onion (or 1 small onion), finely chopped
• 1/2 teaspoon garlic salt
• 1 1/2 teaspoons Italian seasoning
• 3/4 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes
• 1 1/2 tablespoons Worcestershire sauce
• 1/3 cup low fat milk
• 1/4 cup grated Parmesan cheese
• 1/2 cup Italian bread crumbs

Directions:

1. Preheat an oven to 400 degrees F (200 degrees C).  Lightly grease a baking sheet.
2. Place the beef into a mixing bowl, and season with salt, onion, garlic salt, Italian seasoning, oregano, red pepper flakes, and Worcestershire sauce; mix well. Add the milk, Parmesan cheese, and bread crumbs. Mix until evenly blended, then form into 1 1/2-inch meatballs, and place onto a baking sheet.
3. Bake in the preheated oven for 10 minutes, remove the baking sheet, and gently flip (more like roll) the meatballs to the opposite side.  The side that was first on the bottom should now be very lightly brown.  Bake in the oven for another 8-12 minutes, or until no longer pink in the center (I suggest testing one at 8 minutes).

King Ranch Mac and Cheese

I first spotted this recipe on the cover of a Southern Living Magazine, and I knew I had to make it.  This takes comfort food to a whole new level.  It's cheesy, creamy, slightly sticky, and filled with different flavors that make this way more unique than the classic macaroni and cheese.  There are peppers, chicken, and lots of tex-mex spices that give this so much wonderful flavor.  It tastes just like cheesy chicken enchiladas!  I absolutely LOVE the crispy, cheesy crust that forms on top of this dish too.  My family and I ate so much of it in one sitting, and my friend and I gobbled the rest of it up a few days later as leftovers.  My friend said it was one of the best macaroni and cheeses she'd ever had and loved how there was chicken in it.  The next time I make this, I think I'm gonna try substituting other things for the chicken, like crab or - omg! ----> lobster!!!  Mmmm.  I'll let you know how it tastes!  This also makes amazing left overs...it tastes just as delicious a few days later.  This is such an easy, quick, super yummy dish that will definitely be a regular on your weekly dinner menu.

You can find this recipe here.

Avocado, Tomato, and Mango Salsa

This is the best salsa I have ever had.  I was seriously eating it by the spoonful!  I'm not a big salsa fan unless they are "sweet" salsas - like mango, pineapple, and peach - because I don't care for spicy things, but this recipe was absolutely perfect.  It was sweet, bursting with flavor, and just a little bit spicy.  If you prefer spicy salsa, then you can just add more jalapenos!  It's that easy.  The amount of flavor in this salsa is just amazing.   To bite into that creaminess of the avocado, the bite of the pepper, the sweetness of the mango, and - of course - the garlic and cilantro were to die for.  It's nothing like store bought salsa, which is ketchupy and gross. This salsa is swimming with chunks of sweet mango (the mango was definitely my favorite part) and tossed with creamy avocado, tomato and cilantro.  It's incredibly refreshing. The blend of flavors was magnificant.  I made this salsa for my daddy for Father's Day, since he's always begging me to make him a salsa, and I'm so happy I finally did!  I served this with steak fahitas (but I recommend serving this over white fish or fish tacos) and my whole family gobbled so much of this up even before the fajitas were ready.


You can find the best salsa recipe ever here.

Rich and Sticky Mexican Rice

My search for the perfect Mexican rice is finally over.  I've tried many times to make Mexican rice, but it always turns out too dry, lacks flavor, or ends up too salty.  But this recipe is absolutely amazing.  It doesn't have the ordinary texture of Mexican rice that you get at most Mexican restaurants; usually that rice is kind of dry and falls off the fork easily, but this recipe is sticky and rich and holds together well.  As much as I love the rice you get in Mexican restaurants (especially when you mix it up with the cheesy refried beans!!), I have to say...this recipe is much better.  The seasoning I used is from Allrecipes.com, but combining it with the rice, onions, salsa, and chicken stock was all my own little creation.  I served this recipe with chicken breasts and a side salad, and I ended up mixing the chicken and rice together and putting it on the salad.  It was the best Mexican Chicken Salad ever!!  I also made the rice into a dip by adding cheddar cheese and eating it with chips.  My mom - who doesn't even like rice unless it's Rice-A-Roni - ate it up!  And my dad and I - who love rice - gladly gobbled it up as well.  This is so perfect for any Mexican meal, and I would especially love it in a big burrito.  Just thinking about it makes me want to eat it right now!  I also want to make this into a great dip by adding shredded chicken, tomatoes, avocado, and cheese, and serving it with chips and cornbread.  Es muy delicioso! 


Yield: about 3 servings


 Ingredients: 
For the taco seasoning:
1 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon black pepper


For the rice:
2 tablespoons olive oil
3/4 cup instant white rice
1/4 cup chopped white onion
1/4 cup salsa (I used a generic chunky tomato)
1/2 cup water
3/4 cup chicken stock




Directions:

For the Taco Seasoning:

1 tablespoon chili powder

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon crushed red pepper flakes 

1/4 teaspoon dried oregano

1/2 teaspoon paprika

1 1/2 teaspoons ground cumin

1 teaspoon salt

1 teaspoon black pepper

For the rice:

2 tablespoons olive oil 

3/4 cup instant white rice

1/4 cup chopped white onion

1/4 cup salsa (I used spicy chunky tomato)

1/2 cup water

3/4 cup chicken stock\

Directions:

1.  In a small bowl, mix together seasoning ingredients.  Set aside.

2.  Heat oil in a large saucepan over medium heat and add rice.  Cook, stirring constantly, until puffed and golden (about 3 minutes).  While rice is cooking, sprinkle with 1 teaspoon seasoning.

3.  Stir in onions and cook until tender (about 2 minutes).  Stir in salsa, water, and chicken stock; bring to a boil.  Reduce heat to low, and simmer for 15 to 25 minutes, or until the rice absorbs all the liquid and is a sticky consistency, stirring every couple minutes.  Add more seasoning to taste and serve. 

Mexican Black Beans

Mmmm...I love beans.  And I loveeee Mexican food!  I never would have thought one dressed up can of black beans could taste so good.  This recipe transforms a boring can of beans into a fancy, flavorful, perfect side dish.  I served these with a beef taco salad, and it made the most amazing, Mexican meal.  Boiling the beans in the liquid from the can, and adding all the other spices makes these beans incredibly flavorful.  And the addition of lime juice really brings all the flavors together.  These beans would taste awesome in tacos, burritos, quesadillas, or just straight up.  They're also the best dip when you add cheese, avocado, and salsa.

Yield: about 4 servings

Ingredients:

• 1 (16 ounce) can black beans
• 1 small onion, chopped
• 1 clove garlic, chopped
• 1 tablespoon chopped fresh cilantro
• 1/4 teaspoon cayenne pepper
• juice of 1 small lime
• salt to taste

Directions:

1. In a medium saucepan, combine beans, onion, and garlic, and bring to a boil. Reduce heat to medium-low. Season with cilantro, cayenne, and salt. Simmer for 15 minutes.  Add the juice of 1 lime, and simmer for another 15 minutes.  Serve.

Balsamic Cucumber-Tomato-Feta Salad

My cross country/track coach sent me this recipe this past weekend, so I decided to try it.  It seemed way too simple and easy to throw together. And I was really skeptical before making it because of the mint...I'm not really a big fan of mint because it reminds me of toothpaste. I haven't had mint in many dishes either.  However, this salad turned out incredible!! The mint is very subtle and not overpowering at all.  It gives the salad an amazingly refreshing flavor.  I highly recommend using cucumbers and tomatoes that are in season for best flavor.  Refrigerating the dish brings all the flavors together and marinates the ingredients wonderfully.  My favorite ingredient that makes this salad different than other cucumber tomato salad recipes is the feta cheese.  It adds a little oomph of flavor, and pairs so well with the other ingredients. Another thing I love about this salad is that it goes well with almost every main dish.  I served it with my Cheesy Garlic Chicken, found here.  My parents and I love this salad and is now a favorite in our family.  So Coach Collins, if you're reading this, thank you!!!


Ingredients:
3 cucumbers, skinned and sliced

2 tomatoes, diced,

1 onion, chopped

1/4 cup of chopped cilantro

1/4 cup of chopped mint

1/2 cup of crumbled feta cheese

Directions:

Combine all ingredients with a blend of olive oil and balsamic vinegar (good quality for each).  Refrigerate for at least 2 hours before serving, stirring after 1 hour.

Rich and Creamy Au Gratin Potatoes

   

  

This is now one of my favorite side dishes. And I'm very proud to say that I created the recipe myself(:  It's the perfect comfort food addition to any meal.  The white cheddar in the sauce makes it so full of cheesy, delicious flavor, and the milk gives it an amazing creaminess.  I can't wait to experiment with different cheeses! I made this for my family's Easter dinner this year, served with roast beef and broccoli, and it was incredible.  It made the meal so perfect.  My dad insisted that we have the meal as an Easter tradition each year...and my mom and I definitely agree.

Yield: about 10 servings

Ingredients:

• 4 russet potatoes, sliced into 1/4 inch slices
• 1 onion, chopped into medium/big chunks
• salt and pepper to taste
• 4.5 tablespoons unsalted butter
• 4.5 tablespoons all-purpose flour
• 3/4 teaspoon salt
• 3 cups milk
• 2 1/4 cups shredded sharp white cheddar cheese
• 1 cup Italian breadcrumbs 

Directions:

1. Preheat oven to 400 degrees F (200 degrees C). Butter a 2 quart casserole dish.
2. Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the chopped onion, and add the remaining potatoes. Season with salt and pepper to taste.
3. In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
4. Bake 1 1/2 hours in the preheated oven, removing the aluminum foil for the last 20 minutes.