Ingredients

10 small confetti potatoes, sliced as thin as possible
1 yellow onion, sliced as thinly as possible
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups organic milk
1 1/2 cups shredded cheese (use your favorite kind, I recommend using cheddar for these)

Directions

Au Gratin Confetti Potatoes:

Preheat the oven to 400 degrees F
Butter a 1 quart pyrex
Lay half of the potatoes into bottom of the pyrex.
Lay the onion on top.
Lay the rest of the potatoes on top.
Add a little salt and pepper, set aside while you do the next stuff.

Prepare a roux...
In a medium-size saucepan melt the butter over medium heat.
Add in a little bit of flour & stir constantly. Keep doing this until you have all the flour in there. Make sure the mixture is thick but not clumpy.
Add the milk and keep stirring it over med-low heat.
Stir constantly until you have a smooth & creamy texture.
Add the cheese slowly while stirring constantly.

Once done, pour the roux over the potatoes and cover the dish with aluminum foil.
Bake them for 1 to 1 and 1/2 hours, depending on your oven.

I had this with baked chicken last night and they went perfectly together.

I'd suggest a lightly oaked chardonnay as a wine pairing for this.