Creamy Scalloped Potatoes with Fresh Chives; a tasty and easy make ahead side dish.

6 Medium Red or Gold Potatoes (about 2 pounds)

3 Tbsp. Butter

1 Large Sweet Onion

1/3 Cup All Purpose Flour

1 Tsp. Sea Salt

1 Tsp. Black Pepper

1 Tsp. Dried Oregano

1 Tsp. Paprika

2 1/2 Cups Milk

1/4 Cup Fresh Chives, washed and chopped

Heat oven to 350 degrees. Grease a 9″ x 13″ baking dish. Scrub potatoes. Slice into 1/4″ slices. Clean and roughly chop onion.

Heat the butter in a 2 qt. saucepan over medium heat. Add onion and cook for about 3 minutes, stirring occasionally. Stir in flour, salt, pepper, oregano, and paprika. Cook, stirring constantly, until smooth and bubbly. Remove from heat. Stir in milk. Return to heat and whisk constantly until thickened and bubbly, about 3-4 minutes.

Spread potatoes in casserole. Pour sauce over. Sprinkle with chopped chives and additional paprika for taste and color.

If you are preparing this dish ahead of time, just refrigerate at this point until you are ready to throw it in the oven. Leave about an hour cooking time prior to serving. Cover and bake for 30 minutes. Uncover and bake for an additional 30 minutes or until potatoes are tender. Serves 6-8

bon appetit