Preheat your oven to 350°F. Grease a 9 by 13-inch baking dish and set it aside. Melt butter in a large saute pan over medium-high heat, then add flour. Whisk until a thick paste forms. Slowly add milk, then heavy cream, whisking until the mixture is thick and creamy. Finally, add cheese, seasoned salt, and pepper. Mix until combined to create your béchamel sauce.
3 Tablespoons Butter, 3 Tablespoons Flour, 2 cups Whole Milk, 1 cup Heavy Cream, 2 cups Sharp Cheddar Cheese, 1 teaspoon Seasoned Salt, pepper
Place half of your peeled and sliced Yukon Gold potatoes and onions in the greased baking dish. Sprinkle with salt and pepper, then cover with half of your béchamel sauce.
6 medium Yukon Gold potatoes, 1 small onion, salt, pepper
Add remaining potatoes and onions, along with another sprinkle of salt and pepper, then top with the remaining sauce. Cover with foil and bake for 1 hour.
6 medium Yukon Gold potatoes, 1 small onion, salt, pepper
Uncover and top with a layer of cheese. Bake for 10 more minutes until melted and browned. Serve and enjoy!
2 cups Sharp Cheddar Cheese