Au gratin potatoes #1

Yield: 6 Servings

Measure Ingredient
6 mediums Potatoes (about 2 pounds)
¼ cup Margarine or butter
1 medium Onion; chopped, (about 1/2 cup)
1 tablespoon All-purpose flour
1 teaspoon Salt
¼ teaspoon Pepper
2 cups Milk
2 cups Shredded natural sharp Cheddar cheese (8 ounces)
¼ cup Fine dry bread crumbs
\N \N Paprika

From: "Carole A. Walberg" <walberg@...> Date: Wed, 3 Jul 1996 20:05:56 -500 Recipe By : Betty Crocker's Cookbook Heat oven to 375 degrees. Prepare potatoes as directed. 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 1-½-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 to 20 minutes longer or until top is brown and bubbly. 6 SERVINGS; 390 CALORIES PER SERVING.

EAT-L Digest 2 July 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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