Cheesy au Gratin Potatoes

Ordinary ingredients become extraordinary when combined in this casserole. MORE + LESS -

medium boiling or baking potatoes (2 lb)

1/4

cup butter or margarine

medium onion, chopped (1/2 cup)

tablespoon Gold Medal™ all-purpose flour

teaspoon salt

1/4

teaspoon pepper

cups milk

cups shredded natural sharp Cheddar cheese (8 oz)

1/4

cup Progresso™ dry bread crumbs (any flavor)

Paprika

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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.