| 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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