From the Pantry: Scalloped Potatoes

We've all heard about food porn, but this is cheese porn. Sadly, I've developed a sensitivity to cheese and can't eat it very much, but I did a variation on scalloped potatoes here that allows a little bit of cheese to go a long way and is also easy on the wallet. I found potatoes and onions on sale, which is easy to do in winter, and left the cheese out between the layers, instead focusing on that browned top. I also used the Essence that Foodbuzz sent me a while back to season the flour, giving it a spicy kick. Delicious!

Scalloped Potatoes

2 russet potatoes
6 small yellow onions
flour
salt
milk
margarine
Emeril's original "essence"
grated Italian cheese blend

Lightly grease a 13 x 9 Pyrex and preheat to 350. Wash the potatoes thoroughly and slice them and the onions relatively thin. Make an overlapping layer of potato slices. Salt the layer, then dust with flour and essence. Dot with margarine. Use all the onions for the next layer, then the rest of the potatoes. Do the same salt, dust, and dot routine. I forgot the margarine on that layer but it didn't really matter. Cover with foil and pop in the oven for 45 minutes or so, or until the potatoes are tender when pierced by a fork. Uncover and sprinkle with a light layer of cheese. Return to the oven for about 10-15 minutes or until the cheese is nicely browned. It'll be pretty wet, but that's okay. Serve warm.