Clean potatoes and cut off the bad spots.  I like to shred them (I used my Bosch slicer/shredder), but you could also just chop into small bite-sized pieces.  Stir onions in with the potatoes.  Set aside while you do the next step.  (Optional:  fry up a whole chopped onion in 4 Tablespoons of butter or ghee 'til golden and caramelized and stir these in instead of the raw onion for extra yummy-liciousness.)

Make the cheese sauce:  over low-medium heat (don’t let this burn, keep stirring) melt 1/2 cup butter, stir in flour.  Let cook on the stove for 2-3 minutes as it bubbles a little and starts to thicken.  Add in cream, milk , and sour cream.  Keep stirring until it’s all mixed in and has a nice consistency for a sauce, not too thick and not too thin.  Add 1 cup shredded cheese and stir in until melted. Add sea salt and pepper to your taste.

Drain any excess liquid off the potatoes & onions. Stir in the cheese sauce.  Spread into a buttered 9×13 glass or stainless steel pan. Sprinkle another 1/2 cup of cheese over the top of the potatoes.

Optional bread crumb topping:  Melt another 1/2 cup butter in a small saucepan.  Stir in seasoned bread crumbs you might have in the freezer OR crushed organic cracker crumbs and also add the remaining cheese.  Sprinkle over top of the potatoes.

Cover well until you’re ready to bake.  These can be frozen or just set in the fridge overnight.

Bake 90 minutes at 400*, until the potatoes are all the way done and not crunchy like mine were after only an hour.  Watch to be sure the top doesn’t get too brown, if so, cover loosely with foil so the foil doesn’t touch the food.

Grain-free option:  use this keto cheese sauce recipe!