The entire family loved every bite of this dish. Next time, I’ll double the batch

1. Preheat your oven to 350°F (175°C).

2. Grease a 9×13 inch baking dish.

3. Layer half of the sliced potatoes at the bottom of the dish, followed by half of the chopped onion, and sprinkle one cup of pepper jack cheese on top.

4. Repeat the layering with the remaining potatoes, onion, and another cup of cheese.

5. In a medium saucepan, melt butter over medium heat. Stir in flour, and cook for about a minute. Then gradually add milk, stirring continuously until the mixture thickens.

6. Remove saucepan from heat, and stir in sour cream, salt, pepper, and garlic powder.

7. Pour the sauce evenly over the layered potatoes and onions in the baking dish.

8. Cover the dish with aluminum foil and bake for 60 minutes. Remove the foil and bake for an additional 20-25 minutes, or until the top is golden and bubbly.

9. Sprinkle paprika over the casserole before serving for a touch of color.

For those who might like it a bit less spicy, you can use a mix of Monterey Jack and Pepper Jack cheeses. If you’re catering to a meat-loving crowd, adding cooked, diced chicken or ground beef between the layers can turn this into a complete meal. For a vegetarian twist, mix in some spinach or bell peppers for added color and nutrients.