| 6 large Russet potatoes 1/2 cup butter or margarine 2 large onions, chopped 1/2 cup all-purpose flour 4 cups cold milk 1 pound processed cheese, cubed Salt and pepper to taste
Boil potatoes until tender. Cool and peel. Cut into bite size chunks. Melt butter in large saucepan over medium heat. Add onions; cook until translucent. Sprinkle flour over onions and stir until butter is absorbed; do not brown. Add milk stirring briskly with a whisk. Add cheese and cook, stirring until cheese melts and sauce thickens. Add potatoes and stir well. Spoon into a 13 x 9 casserole dish. Bake at 350 degrees for 30 minutes. |
