| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Side dish, Vegetables, Casserole |
6 |
Servings |
INGREDIENTS
| 1 |
|
Med Onion ; chopped (about 1 |
| 2 |
tb |
Butter |
| 1 |
tb |
Flour |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 2 |
c |
Half-and-half |
| 2 |
c |
Cheese; shredded natural sh |
| 6 |
|
Med Potato; sliced |
| 1/4 |
c |
Bread crumbs ; fine dry bre |
INSTRUCTIONS
Heat oven to 375. Cook and stir onion in butter in 2-quart saucepan until
onion is tender. Stir in flour, salt and pepper. Cook over low heat,
stirring constantly, until mixture is smooth and bubbly; remove from heat.
Stir in half-and-half and 1 1/2 cups of the cheese. Heat to boiling,
stirring constantly. Boil and stir 1 minute. Place potatoes in ungreased 1
1/2-quart casserole. Pour cheese sauce on potatoes.
Bake uncovered until top is brown and bubbly, 1 1/4 to 1 1/2 hours. Mix
remaining cheese and the bread crumbs; sprinkle over casserole. Raise
temperature to broil and broil 3 to 4 inches from heat until top is crusty
and light brown, about 4 minutes. Tip: Broiling step can be omitted if you
wish. Bake casserole uncovered 1 hour; sprinkle with cheese-crumb mixture.
Bake until top is brown and bubbly, 15 to 30 minutes. Hope this helps you
out. Sincerely, Rita in Scottsdale
08/22 12:05 am FROM: RITA TAULE (BTVC62A)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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