I wanted something different (besides mashed) to do with potatoes to go with our meatloaf. I looked through six of my cookbooks before I found this. Good old Betty Crocker.
It was a big hit. Everyone loved it. I will be making it again, for sure.
Au Gratin Potatoes
1979 printing of Betty Crocker's Cookbook
2 pounds potatoes (about 6 medium)
1 medium onion, chopped (about 1/2 cup)
1/4 cup butter
1 tablespoon flour
1 teaspoon salt
1/4 teaspoon pepper
2 cups milk
2 cups shredded natural sharp Cheddar cheese (about 8 ounces)
1/4 cup fine dry bread crumbs
Wash potatoes remove eyes and cut into enough thin slices to measure about 4 cups.
Cook and stir onion in butter in 2-quart saucepan until onion is tender. Stir in flour, salt and pepper. Cook over low heat, stirring constantly, until mixture is bubbly; remove from heat. Stir in milk and 1-1/2 cups of the cheese. heat to boiling, stirring constantly. Boil and stir 1 minute. Place potatoes in ungreased 1-1/2-quart casserole. Pour cheese sauce on potatoes. Cook uncovered in 325˚ oven 1 hour 20 minutes or in 375˚ oven 1 hour.
Mix remaining cheese and the bread crumbs; sprinkle over potatoes. Sprinkle with paprika. Cook uncovered until top is brown and bubbly, 15 to 20 minutes longer.