Serves: 6

1. Heat oven to 375°.

2. 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.

3. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute remove from heat. Stir in 1 1/2 cups of the cheese until melted.

4. Spread potatoes in ungreased 1 1/2-quart casserole. Pour cheese sauce over potatoes. Bake uncovered 1 hour.

5. Mix remaining 1/2 cup cheese and the bread crumbs sprinkle over potatoes. Sprinkle with paprika. Bake uncovered 15 to 20 minutes or until top is brown and bubbly and potatoes are tender.

From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

NUTRITION FACTS: 1 Serving: Calories 340 (Calories from Fat 160) Fat 18g (Saturated 11g) Cholesterol 55mg Sodium 540mg Carbohydrate 31g (Dietary Fiber 2g) Protein 15g % DAILY VALUE: Vitamin A 14% Vitamin C 10% Calcium 30% Iron 6% DIET EXCHANGES: 1 Starch 1 Skim Milk 4 Fat

From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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