Jazz up dinner with cheesy scalloped potatoes

Tonight I baked some boneless, skinless chicken breasts for dinner, and steamed some broccoli, all healthy stuff. But boring. What made dinner special tonight was a casserole of scalloped potatoes, with a bit of sweet onion, cream sauce, a little white wine and dry, sharp white cheddar. Cooked to perfection.

The secret to elegant scalloped potatoes is slicing the potatoes nearly paper-thin , and cooking at least 90 minutes. Here's my recipe:

Scalloped potatoes with white wine and cheddar

8-10 medium new potatoes
1-1/2 cups milk
1 cup grated sharp white cheddar cheese
1 medium sweet onion, chopped
3/4 cup white wine (I used Wishing Tree Unoaked Chardonnay, left over from the holidays)
3 tablespoons butter
3 tablespoons flour

Slice potatoes in a food processor. In a skillet, cook onions in butter until
translucent. Add flour, stir with wire whisk. Add milk all at once. Cook over medium-high heat until thickened and bubbly. Add 3/4 cup cheese and wine. Continue stirring until cheese melts. Place half the potatoes in a buttered casserole dish. Pour half the cheese sauce over. Spread the rest of the potatoes evenly in the dish. Top with remaining cream sauce. Sprinkle with remaining cheese. Bake covered at 350 degrees for 35 minutes. Uncover and bake another 50-60 minutes, until potatoes are cooked through.