Cheesy au Gratin Potatoes

 

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.