• 2 Tbsp. butter or margarine
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 Tbsp. all-purpose flour
• 1/2 tsp. garlic salt
• 1/4 tsp. pepper
• 2 cups milk
• 1 cup shredded Cheddar cheese
• 1 cup shredded Colby cheese
• 6 medium russet or yukon gold potatoes, peeled and thinly sliced
• 1/4 cup dry bread crumbs or panko

1. Preheat oven to 375F°.
2. Melt butter in 2-quart saucepan over medium heat. Add onion and garlic; cook in butter for 2 minutes until tender, stirring occasionally.
3. Stir in flour, salt and pepper. Cook until bubbly, stirring constantly. Remove from heat.
4. Stir in milk and heat to boiling for 1 minute, stirring constantly. Remove from heat.
5. Stir in 1 1/2 cups of cheese until melted.
6. Spread potatoes in ungreased 1 1/2-quart casserole.
7. Pour cheese sauce over potatoes.
8. Bake for 1 hour, uncovered. Mix remaining 1/2 cup cheese and bread crumbs, then sprinkle over potatoes.
9. Bake uncovered for 15-20 minutes until top is brown and bubbly and potatoes are tender.
10. ** awesome with steamed broccoli and ham!

Here's a recipe I made last year for christmas day to go with our ham: