2. Heat 30ml butter and fry the onion until
golden. Place the potatoes in an ovenproof
dish and scatter onions over them.
3. Heat the remaining butter in the
saucepan and stir in the flour. Stir in the
milk gradually and stir over a medium heat
until thickened. Stir in half the cheese and
season to taste with the nutmeg and salt
and pepper. Pour over the potatoes and
onions. Top with the remaining cheese
and bake in a preheated oven for about
40 minutes or until golden.
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