Fondue Au Gratin Potatoes

5 red potatoes, sliced into 1/4 inch slices

1/2 onion, diced

salt and pepper to taste

3 tablespoons butter

3 tablespoons matzo meal (or flour if it isn't Passover)

1/2 teaspoon salt

1/2 teaspoon garlic powder

1 cup heavy cream 

1 cup white wine 

1 cup shredded sharp Cheddar cheese

1 cup shredded Monterey Jack cheese

1/2 cup shredded Colby cheese 

Preheat oven to 400 degrees F. Spray a 9x11" casserole dish with non-stick cooking spray.
In a medium-size saucepan, melt butter over medium heat. Mix in the flour, salt, and garlic powder and stir constantly with a whisk for one minute. Stir in cream and wine. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds.
Layer 1/2 of the potatoes into the bottom of the prepared casserole dish and season with salt and pepper. Top with the diced onions, then pour half of the cheese mixture on top of the onions. Layer the rest of the potatoes, season with salt and pepper, and top with the remaining cheese sauce. Cover the dish with aluminum foil and bake for 80 minutes

Adapted from Six Sister's Stuff

The kids and I ate half a pan for lunch.