Potatoes -Cheesy au Gratin - Betty Crocker

By wing118677

Ingredients

• 6 medium boiling or baking potatoes (2 lb)
• 1/4 cup butter or margarine
• 1 medium onion, chopped (1/2 cup)
• 1 1
• tablespoon Gold Medal® all-purpose flour
• 1 1
• teaspoon salt
• 1/4 1/4
• teaspoon pepper
• 2 cups milk
• 2 cups shredded natural sharp Cheddar cheese (8 oz)
• 1/4 cup Progresso® dry bread crumbs (any flavor)
• Paprika

Details

Servings 8
Adapted from bettycrocker.com

Preparation

Step 1

1 Heat oven to 375ºF.
2 Scrub potatoes but do not peel. Cut into 1/8-inch slices to measure about 4 cups.
3 Melt butter in 2-quart saucepan over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until bubbly; remove from heat.
4 Stir in milk and 1 1/2 cups of the cheese. Heat to boiling, stirring constantly. Boil and stir 1 minute.
5 Spread potatoes in ungreased 1 1/2-quart casserole. Pour cheese sauce over potatoes.
6 Bake uncovered 1 hour. Mix remaining cheese and the bread crumbs; sprinkle over potatoes. Sprinkle with paprika. Bake uncovered 15 to 20 minutes longer or until top is brown and bubbly.