Scalloped Potatoes (4 points)

These were not very cheesy, but they were good and creamy!

2 Tbsp. butter
3 Tbsp. all-purpose flour
1 tsp. salt (I reduced)
1/4 tsp. pepper
1-1/2 c. fat-free milk
1/2 c. shredded reduced fat cheddar cheese
5 medium potatoes
1 medium onion, halved and thinly sliced

In a small nonstick skillet, melt butter. Whisk in the flour, salt and pepper until smooth; gradually add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from heat; stir in cheese until blended.
Place half of the potatoes in a 1-1/2-quart baking dish coated with cooking spray; layer with half of the onion and cheese sauce. Repeat layers.
Cover and bake at 350 for 50 minutes. Uncover; bake 10-15 minutes longer or until bubbly and potatoes are tender.