Yield: 6 Servings
|6 mediums||Potatoes (about 2 pounds)|
|¼ cup||Margarine or butter|
|1 medium||Onion; chopped, (about 1/2 cup)|
|1 tablespoon||All-purpose flour|
|2 cups||Shredded natural sharp Cheddar cheese (8 ounces)|
|¼ cup||Fine dry bread crumbs|
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, .