| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetable | 6 | Servings | |
INGREDIENTS
| 6 | md | Potatoes (about 2 pounds) |
| 1/4 | c | Margarine or butter |
| 1 | md | Onion; chopped, (about 1/2 cup) |
| 1 | tb | All-purpose flour |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
| 2 | c | Milk |
| 2 | c | Shredded natural sharp Cheddar cheese (8 ounces) |
| 1/4 | c | Fine dry bread crumbs |
| Paprika |
INSTRUCTIONS
From: "Carole A. Walberg" <walberg@CWCONNECT.CA> 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 1-1/2 cups of the cheese. Heat to boiling, stirring constantly. Boil and stir 1 minute. Spread potatoes in ungreased 1-1/2-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, http://www.erols.com/hosey.
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