Light Scalloped Potatoes

These are very cheesy and yummy. Since 'real' scalloped potatoes use cream, these are quite a bit lighter than what you'd eat in a restaurant, but you won't miss the cream.

The original recipe used flour, but I converted it.

1/2 onion chopped
1 tsp herbs de provence
salt and pepper to taste
1 cup milk
1 heaping teaspoon cornstarch
2 lbs yukon gold potatoes chopped small
2 tbsp butter
1/2 - 1 cup cheese of your choice. I use Trader Joe's 4 Cheese Italian.

Preheat oven to 400 degrees

Arrange potatoes in a roasting pan

In a small saucepan over medium heat melt butter and drop in the onion
Add herbs de provence and salt and pepper
Simmer for about 5 minutes

In a large measuring cup pour the milk and whisk in the cornstarch until it dissolves. Cornstarch dissolves into cold or room temperature liquids much more easily than into warm ones.

Pour the milk over the onions and stir frequently until it thickens.

Pour the milk/onion mixture over the potatoes and stir to combine.

cover the pan with foil and bake for 35 minutes

Remove from oven and take off foil and add cheese

Return to oven and bake for 10 more minutes

Let cool for about 15 minutes before serving.