Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 each | Med Onion ; chopped (about 1 |
| 2 tablespoons | Butter |
| 1 tablespoon | Flour |
| 1 teaspoon | Salt |
| ¼ teaspoon | Pepper |
| 2 cups | Half-and-half |
| 2 cups | Cheese; shredded natural sh |
| 6 eaches | Med Potato; sliced |
| ¼ cup | Bread crumbs ; fine dry bre |
Heat oven to 375. Cook and stir onion in butter in 2-quart saucepan until onion is tender. Stir in flour, salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in half-and-half and 1½ cups of the cheese. Heat to boiling, stirring constantly. Boil and stir 1 minute. Place potatoes in ungreased 1 ½-quart casserole. Pour cheese sauce on potatoes.
Bake uncovered until top is brown and bubbly, 1 ¼ to 1 ½ hours.
Mix remaining cheese and the bread crumbs; sprinkle over casserole.
Raise temperature to broil and broil 3 to 4 inches from heat until top is crusty and light brown, about 4 minutes. Tip: Broiling step can be omitted if you wish. Bake casserole uncovered 1 hour; sprinkle with cheese-crumb mixture.
Bake until top is brown and bubbly, 15 to 30 minutes. Hope this helps you out. Sincerely, Rita in Scottsdale 08/22 12:05 am FROM: RITA TAULE (BTVC62A)