Drew Thomas
Serves 6
6 medium potatoes [about 2 pounds]
¼ cup margarine or butter
1 medium onion, chopped [about ½ cup]
1 tablespoon all-purpose flour
1 teaspoon salt
¼ teaspoon pepper
2 cups milk
2 cups sharp cheddar cheese, shredded
¼ cup bread crumbs, fine, dry
Paprika
Heat oven to 375 degrees.
Peel potatoes. Cut into enough thin slices to measure about 4 cups. Heat margarine in 2-quart saucepan over medium heat. Cook onion in margarine about 2 minutes, stirring occasionally.
Stir in flour, salt, and pepper. Cook, stirring constantly, until bubbly; remove from heat.
Stir in milk and 1 ½ cups of the cheese.
Heat to boiling, stirring constantly. Boil and stir 1 minute.
Spread potatoes in ungreased 1 1/2 –quart casserole. Pour cheese sauce over potatoes. Bake uncovered 1 hour.
Mix remaining cheese and the bread crumbs.
Sprinkle over potatoes; sprinkle with paprika.
Bake 15 – 20 minutes longer or until top is brown and bubbly.
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