Ingredients

• 2 lbs. potatoes (about 4 large or 6 medium)
• 1 small onion, chopped (about 1/2 cup)
• 1/4 cup butter
• 1 tablespoon flour
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups milk
• 2 1/2 cups shredded sharp cheddar cheese (about 10 oz.)
• 1/2 cup fine dry bread crumbs
• paprika

Directions

Preheat oven to 325° F.

Peel potatoes and slice into enough thin slices (about 1/8-inch-thick) to measure about 4 cups.

Melt butter in a medium saucepan, then add onion. Cook on medium until tender (about 3-4 minutes), stirring frequently. Add flour, salt and pepper and cook over low heat, stirring constantly until mixture becomes bubbly throughout. Remove from heat. Stir in milk and 1 1/2 cups of the cheese. Heat to boiling, stirring constantly. Boil and stir for 1 minute, then remove from heat.

Place potatoes in an ungreased 1 1/2-quart casserole dish. Pour cheese sauce over potatoes. Cook uncovered for 1 hour and 20 minutes.

After the 1 hour and 20 minutes of baking, remove casserole dish from oven and sprinkle cheese and bread crumb mixture evenly over the top. Sprinkle lightly with paprika over the top. Return to oven, uncovered, and bake for an additional 20 minutes or until top is lightly browned and bubbly.