Scalloped Potatoes Out of this World
Prep: 30 min.; Cook: 10 min.; Bake: 2 hrs., 30 min.
1/4 cup butter or margarine
1/4 cup all-purpose flour
3 cups milk
1 (10-ounce) block Cheddar cheese…shredded or use Velvette cheese
3/4 cup chopped onions
salt and pepper to taste
1 tsp. garlic powder
4 pounds potatoes…thinly sliced
1 1/2 cups soft breadcrumbs
1/4 cup butter or margarine… melted
1/4 cup grated Romano cheese
Melt 1/4 cup butter in a large saucepan over medium heat.
Whisk in flour-cook-whisking constantly…2 to 3 minutes or until flour is lightly browned.
Whisk milk into butter mixture; bring to a boil. Reduce heat…simmer 6 minutes or until thickened.
Stir in Cheddar cheese and next 3 ingredients, stirring until cheese melts.
Spread 1/4 cup cheese sauce evenly in a lightly greased 13- x 9-inch baking dish. Layer half of potatoes over sauce; top with half of remaining cheese sauce. Repeat with remaining potatoes and cheese sauce.
Bake at 325°, covered, 1 1/2 to 2 hours.
hj 
Stir together breadcrumbs, melted butter, and Parmesan cheese; spread evenly over potatoes. Bake, uncovered, 20 to 30 more minutes or until potatoes are tender.
8 to 10 servings