| 6 | medium boiling or baking potatoes (2 lb) |
| 1/4 | cup butter or margarine |
| 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 natural sharp Cheddar cheese (8 oz) |
| 1/4 | cup Progresso® dry bread crumbs (any flavor) |
| Paprika |
| 1. | Heat oven to 375ºF. |
| 2. | Scrub potatoes but do not peel. Cut into 1/8-inch slices to measure about 4 cups. |
| 3. | 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; remove from heat. |
| 4. | Stir in milk and 1 1/2 cups of the cheese. Heat to boiling, stirring constantly. Boil and stir 1 minute. |
| 5. | Spread potatoes in ungreased 1 1/2-quart casserole. Pour cheese sauce over potatoes. |
| 6. | 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. |
|
| Not only does using unpeeled potatoes save you time, but you get more nutrition as well. Much of a potato’s fiber and vitamins are found in or directly under the peel. |
|
| Add another flavor dimension to this creamy side dish by using garlic butter instead of regular butter. |
Nutrition Information:
410 ( 200 ); 22 g ( 14 g); 65 mg; 770 mg; 41 g ( 3 g); 16 g 16 %; 14 %; 32 %; 12 % 3 ; 1 ; 2