6 large potatoes, peeled and
1 large onion
1/4 c. butter or margarine
1/3 c. all-purpose flour
1/2 tsp. dry mustard
2 c. milk
1 tsp. Worcestershire sauce
4 c. (1 lb.) shredded sharp
1/4 c. bread crumbs
Cook potatoes and onion in small amount of water until
tender; drain well. Melt butter; add flour and mustard,
stirring until smooth. Gradually add milk, stirring, until
thick. Add Worcestershire sauce and cheese, stirring until
cheese melts. Alternate layers of potato-onion mixture and
cheese sauce in greased 2 quart casserole. Top with bread
crumbs and sprinkle with paprika. Bake at 350 degrees for 30 minutes
or until bubbly. Yield: 10 servings.
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