Cheesy au Gratin Potatoes

These potatoes were so yummy! I've never made scalloped potatoes, outside of the kind in a box. They were a big hit and didn't leave much in the way over leftovers. I will definitely make these again!

CHEESY AU GRATIN POTATOES (Betty Crocker)


INGREDIENTS:
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 dry bread crumbs (any flavor)
Paprika



DIRECTIONS:
Heat oven to 375ºF.

Scrub potatoes but do not peel. Cut into 1/8-inch slices to measure about 4 cups.



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.

Stir in milk and 1 1/2 cups of the cheese. Heat to boiling, stirring constantly. Boil and stir 1 minute.

Spread potatoes in ungreased 1 1/2-quart casserole. Pour cheese sauce over potatoes.



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.