Decadent Scalloped Potatoes

2 tbsp 30 ml   Butter
3 tbsp 45 ml   Flour
2 cup 500 ml   Milk
0.25 cup 60 ml   Parmesan Cheese
0.5 cup 125 ml   Cheddar Cheese
0.25 cup 60 ml   Pancetta, diced
1 large   White Onion, sliced
4 large   Baking Potatoes
0.5 tsp 2 ml   each, Salt and Pepper
1. Melt butter in a medium sized sauce pan over medium-low heat. Stir in the flour, and stir until the flour has absorbed all the butter and is browning slightly. Gradually stir in the milk. Whisk occasionally as the milk comes to a boil. Add the grated Parmesan cheese and stir until melted.

2. Slice the onion into thin slices, and dice pancetta into small cubes. Wash and peel the potatoes, and slice thinly width-wise. Layer 1/3 of the potatoes in a medium sized casserole dish, then top with a layer of sliced onions and pancetta. Sprinkle a 1/3 of the cheddar over top and a dash of salt and pepper, and repeat with the remaining layers. Once all layered up, pour the milk-parmesan mixture over top.

3. Bake in a 350*F degree oven for an hour and fifteen minutes, or until soft and tender when poked with a fork. Let cool slightly before serving.