Cheesy Scalloped Potatoes, Better Homes & Gardens (page 523) Cheesy Au Gratin Potatoes, Betty Crocker (page 514) campbellskitchen.com
2 tablespoons butter or margarine.
½ cup chopped onion (1 medium). ¼ cup chopped onion (1 small). 1 large onion thinley sliced on
potatoes or diced in soup
½ teaspoon salt.
¼ teaspoon black pepper.
2 tablespoons all-purpose flour. 1 tablespoon all-purpose flour. can cream of mushroom soup
1¼ cups milk. 2 cups milk. ½ cup chicken broth
¾ cup shredded white cheddar or Gruyère cheese. 2 cups shredded natural sharp cheddar cheese (8 ounces). cup shredded cheddar or crumbled blue cheese
3 medium round red, white, long white, or yellow potatoes. 6 medium potatoes, peeled and sliced 5 medium yukon gold potatoes
 
Cook onion in butter until tender, about 2 minutes, stirring occasionally. Stir in flour, salt and pepper. Cook, stirring constantly, until bubbly. Remove from heat. Mix soup and chicken broth
Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in 1½ cups cheese until melted. Layer potatoes, then onions, potatoes, onions, potatatoes
In 1½ quart casserole, spoon sauce over sliced potatoes.
Covered, bake at 350° for 40 minutes. Uncovered, bake at 375° for 1 hour. Cover, bake at 350° for 1hr 45min.
Sprinkle remaining cheese on top.
Uncovered, bake another 15 to 20 minutes until potatoes are tender and top is brown and bubbly. Sprinkle cheese on top. Let stand until cheese melts.

Given oven time is never enough. Trying 01:30:00

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