1/2tsppepper plus more to sprinkle on potato layers
6medium-sized Yukon gold potatoesor yellow potatoes peeled and thinly sliced
1small onion slicedoptional
For optional bread crumb topping: 4 tbsp butter and 1 cup panko breadcrumbs
Preheat oven to 350 degrees.
Grease a 9×13 baking dish and set aside.
Melt butter in a large sauté pan over medium high heat.
Add flour and whisk until a thick paste forms.
Slowly add milk and then heavy cream, whisking until thick and creamy.
Add in cheese, seasoned salt, and pepper. Mix until combined.
Place half the potatoes and onions in baking dish and sprinkle with salt and pepper. Cover with half of the sauce. Add remaining potatoes and onions with another sprinkle of salt and pepper and top with remaining sauce.
Cover with foil and bake for 1 hour.
For optional breadcrumb topping: Melt 4 tablespoons butter in a medium saute pan over medium heat. Add breadcrumbs and cook until golden, stirring constantly. Remove from pan immediately so they don’t continue to brown in the hot pan.
Uncover and add a layer of cheese and then the breadcrumbs (if using) on top. Bake for 10 minutes until melted and a little browned.