6 potatoes
50 ml margarine or butter 1/4 cup
1 medium onion, chopped
15 ml all-purpose flour 1 tbsp
2 ml salt 1/2 tsp
1 ml pepper 1/4 tsp
625 ml milk 2 1/2 cup
500 ml chedder cheese, shredded 2 cup
50 ml fine dry bread crumbs 1/4 cup
paprika
Preheat oven to 375 F (190 C). Peel potatoes if desired. Cut potatoes into thin slices. Melt margarine in saucepan over medium heat. Cook onion in margarine 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 (375 ml) of the cheese. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Spread potatoes in greased 1 1/2 quart (1.5 L) casserole. Pour cheese sauce over potatoes. Bake uncovered for 1 hour. Mix remaining cheese and bread crumbs; sprinkle over potatoes. Sprinkle with paprika. Bake uncovered 15 to 20 minutes longer or until top is brown and bubbly.
Serves 6