Old-Fashioned Scalloped Potatoes

2 cups thinly sliced onion
9 tablespoons unsalted butter
6 tablespoons all-purpose flour
3 1/2 cups milk
2 1/2 pounds boiling potatoes
1 1/2 cups coarsely grated sharp Cheddar (about 6 ounces)
1/3 cup dry bread crumbs

In a skillet cook the onion and 2 tablespoons of the butter over moderately low heat, stirring, 
until it is very soft. In a heavy saucepan melt 6 tablespoons of the remaining butter over moderately 
low heat, whisk in the flour, and cook the roux, whisking, for 3 minutes. Add the milk, scalded, 
in a stream, whisking, and bring the sauce to a boil. Simmer the sauce, whisking, for 1 minute and 
add salt and pepper to taste. Peel the potatoes and slice them 1/8 inch thick. Spread about one third 
of the sauce in the bottom of a well-buttered 3-quart gratin dish at least 2 1/2 inches deep, cover it 
with a layer of potato slices, overlapping the slices slightly, and cover the potatoes with one third 
of the onions. Sprinkle the onions with one third of the Cheddar and continue to layer the remaining 
sauce, potatoes, onions, and Cheddar in the same manner. Sprinkle the top with bread crumbs, dot 
with the remaining 1 tablespoon butter, cut into bits, and bake the mixture, covered with foil, in the 
middle of a preheated 400°F. oven for 20 minutes. Remove the foil and bake the potato mixture for 
30 to 35 minutes more, or until the top is golden and the potatoes are tender.

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