P&B's Special Scalloped Potatoes

This recipe was created one day entirely by accident. I (Becky) was attempting to make a batch of Au Gratin Potatoes out of a cookbook. That particular recipe was right next to a rather similar, but slightly different, recipe for Scalloped Potatoes. Midway through preparing the recipe, I realized I had been using ingredients and amounts from both recipes -- oops! However, Paul loved the result, so we have adopted this as our new favorite cheesy potato recipe. Enjoy!

Ingredients:

- 3 tablespoons butter or margarine
- 1 small onion, finely chopped (1/4 cup), or dried minced onion
- 3 tablespoons flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 1/2 cups milk
- 2 3/4 cups shredded Cheddar cheese (sharp preferred)
- 6 medium potatoes, peeled and thinly sliced (6 cups)
- 1/4 cup dry bread crumbs
- paprika (optional)

Directions:

Preheat oven to 350-375 degrees (350 for a half recipe). Grease a 9x13 inch pan (or 9x9 inch or 7x11 inch for a half recipe).

In a saucepan, melt the butter over medium heat, then cook the onion in the butter for about two minutes, stirring occasionally, until tender.

Stir in the flour, salt, and pepper. Cook, stirring constantly, until bubbly, then remove from heat.

Stir in the milk. Heat to boiling, stirring constantly. Boil for 1 minute while stirring, then remove from heat.

Stir in 2 cups of the cheese until the cheese is melted.

Spread potatoes in the prepared dish. Pour the cheese sauce over the potatoes. Bake for 1 hour.

In a small bowl, mix the remaining 3/4 cup cheese with the bread crumbs. Sprinkle over the potatoes after the 1 hour of baking. Sprinkle with paprika, if desired.

Bake for an additional 15-20 minutes or until the top is brown and bubbly and the potatoes are tender.