‘‘Always a Fabulous Addition to any Easter Dinner’

Ingredients:
4-6 large potatoes, peeled and thinly sliced
1 medium onion, finely chopped
3 Tbsp butter
3 Tbsp flour
2 cups milk
1-1/2 cups shredded cheese
1 tsp salt
1/2 tsp black pepper
1/4 tsp garlic powder
1/4 tsp paprika 
Fresh parsley, chopped (for garnish)
METHOD:
Preheat your oven to 190°C. Grease a 9x13-inch (approx 27,6cm x 33,8cm) baking dish.
In a medium saucepan, melt the butter over medium heat. Add the chopped onion and cook until softened, about 3-4 mins. Stir in the flour and cook for another min, until the mixture is bubbly and slightly golden.
Gradually whisk in the milk, making sure there are no lumps. Continue to cook, stirring constantly, until the sauce thickens, about 5-7 mins. Remove from heat and stir in 1 cup of the shredded cheese until melted. Season with salt, pepper, garlic powder, and paprika.
Arrange half of the sliced potatoes in an even layer in the prepared baking dish. Pour half of the cheese sauce over the potatoes. Repeat with the remaining potatoes and cheese sauce.
Cover the baking dish with aluminium foil and bake in the preheated oven for 45 mins. Remove the foil and sprinkle the remaining 1/2 cup of shredded cheddar cheese on top. Bake for an additional 15-20 mins, or until the potatoes are tender and the top is golden and bubbly.
Let the scalloped potatoes cool for a few mins before serving. 

Garnish with chopped fresh parsley and serve with any Easter feast.