Ingredients
2
lb boiling or baking potatoes (about 6 medium)
1/4
cup butter
1
medium onion, chopped (1/2 cup)
1
tablespoon Gold Medal™ all-purpose flour
1
teaspoon salt
1/4
teaspoon pepper
2
cups milk
2
cups shredded sharp cheddar cheese (8 oz)
1/4
cup Progresso™ dry bread crumbs (any flavor)
Paprika, if desired
Preparation
Heat oven to 375°F. Spray 1 1/2-quart glass baking dish with cooking spray. Scrub potatoes but do not peel. Cut into 1/8-inch slices.
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.
Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat; stir in 1 1/2 cups of the cheese.
Spread potatoes in baking dish. Pour cheese sauce over potatoes.
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.
