*5-6 large potatoes In a saucepan, combine flour and salt; gradually whisk
in milk until smooth. Bring to a boil; cook and stir for 2 minutes. Remove
from the heat; whisk in soup and cheese until smooth. Set aside. Cut
potatoes into 4-in.x 1/2 in. x1/2 in. sticks; place in a greased 13-in. x
9-in. x 2-in. baking dish. Sprinkle with onion. Top with cheese sauce.
Bake, uncovered, at 350 degrees for 55-60 minutes or until potatoes are
tender. Sprinkle with paprika. Yield: 6 servings.
NOTES : "This homey potato side dish harks back to my ranch kitchen in
Montana where my husband and I raised four sons and a daughter. Hearty
eaters, they always spooned up big servings of this casserole. Cutting the
potatoes into sticks is a nice change. -Marie Hoyer, Hodgenville, Kentucky"
Recipe by: Taste of Home, August/September, 1997
Posted to MC-Recipe Digest V1 #1020 by NGavlak <NGavlak@aol.com> on Jan 17,
1998
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