In a 2 quart saucepan, cook onion in butter until
tender. Stir in flour, salt and pepper; cook over
low heat until mixture is bubbly, stirring
constantly. Remove from heat; gradually stir in
milk and 1 1/2 cups cheese. Bring to a boil,
stirring constantly; cook for 1 minute.
In an ungreased 1 1/2 quart casserole dish, place
potatoes; cover with cheese sauce.
Bake, uncovered, at 325°F (160°C) for 1 hour.
Mix remaining cheese and bread crumbs; sprinkle
over potatoes. Sprinkle with paprika.
Bake, uncovered, at 325°F (160°C) for 15 to 20
minutes, until top is brown and bubbly.
Originally Submitted
11/27/2011
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