Ingredients:
- 6 russet potatoes (medium, 3-4 inch, peeled and sliced into 1/4 inch slices)
- 1 cup onion (chopped)
- 2 Tbsp. margarine
- 4 Tbsp. flour
- 1 tsp. salt
- black pepper
- 1-1/2 cups cheddar cheese, mild shredded
- 2 cups milk, non-fat
Quickest Method:
- Prepare a large casserole baking pan by coating lightly with oil or cooking oil spray.
- Place a layer of potatoes in pan, using approximately 1/4 of potatoes. Sprinkle layer with 1/4 cup chopped raw onion, 1/4 of the cheese, 1/2 tablespoon margarine, 1 tablespoon flour, 1/4 teaspoon salt, and sprinkling of black pepper. Repeat layers, making a total of 4.
- Meanwhile heat milk over low heat. Pour warm milk over all ingredients in casserole dish.
- Bake at 350 degrees for one hour. Refrigerate leftovers within two hours.
Creamiest Method:
- Prepare a large casserole baking pan by coating lightly with oil or cooking oil spray.
- Make a white sauce by melting margarine in a small pan. Stir in flour.
- Gradually add milk, stirring constantly. Cook, stirring constantly, until slightly thickened. Remove from heat.
- Stir in cheese until melted and smooth. Add salt and pepper.
- Place a layer of potatoes and onion in a prepared casserole pan, using approximately 1/4 of the potatoes and 1/4 cup onion.
- Spread with 1/2 cup of the sauce prepared in steps 2 and 3. Repeat layers, making a total of 4.
- Bake at 350 degrees for one hour. Refrigerate leftovers within two hours.
