Potatoes Romanoff
4-6 medium potatoes
1/4 cup minced onion
1 garlic clove, minced
1/4 cup margarine
1 tablespoon flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups milk
2 cups sharp cheddar cheese, shredded
8 ounces cream cheese, softened
1 cup sour cream
1/4 cup fine dry bread crumbs
Paprika
Prepare potatoes: Wash and peel potatoes. Thinly slice enough to measure about 4 cups; set aside. Cook and stir onion and garlic in margarine in 2-quart saucepan until 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 cheddar cheese, the cream cheese and sour cream, stirring well to mix. Heat to boiling, stirring constantly. Cook and stir 1 minute. Place potatoes in greased 1 1/2-quart casserole. Pour cheese sauce on potatoes. Bake, uncovered, in 375 degree oven for 1 hour. Mix remaining cheese and the bread crumbs; sprinkle over potatoes. Sprinkle with paprika. Bake, uncovered, until top is browned and bubbly, 15 to 20 minutes longer.
Servings: 6