- 6
- 30 mins
- 32 mins
Ingredients
- 2 pounds potatoes (about 6 medium)
- 1 medium onion, chopped (about 1/2 cup)
- 1/4 cup margarine or butter
- 1 tablespoon flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups milk
- 2 cups shredded natural sharp Cheddar cheese (about 8 ounces)
- 1/4 cup fine dry bread crumbs, paprika (optional)
Preparation
Step 1
Boil Potatoes: heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add whole potatoes or cut into large pieces. cover and heat to boiling. cook until tender, whole 30 to 35 minutes, pieces 20 to 25 minutes; drain.
Cut into enough thing slices to measure about 4 cups.
Cook and stir onion in margarine in 2-quart saucepan until onion is tender. Stir in flour, salt and pepper. cook over low heat, stirring constantly, until mixture is bubbly; remove from heat, stir in mild and 1 1/2 cups of the cheese. Heat to boiling, stirring constantly. Boil and stir 1 minute.
Place potatoes in ungreased 1 1/2-quart casserole. Pour cheese sauce on potatoes. Cook uncovered in 325 oven 1 hour 20 minutes or in 375 oven 1 hour.
Optional: Mix remaining cheese and the bread crumbs; sprinkle over potatoes. Sprinkle with paprika. Cook uncovered until tip is brown and bubble, 15 to 20 minutes longer.