Red Potatoes Au Gratin
|Small red potatoes||1 1⁄2 Pound|
|Margarine/Butter||6 Tablespoon, divided|
|All purpose flour||3 Tablespoon|
|Ground white pepper||1⁄4 Teaspoon|
|Milk||1 1⁄2 Cup (24 tbs)|
|Shredded cheddar cheese||4 Ounce (1 Cup)|
|Green onions||4 , thinly sliced|
|Cracker crumbs||3⁄4 Cup (12 tbs)|
PREHEAT oven to 350°F.
Spray 1-quart round casserole with nonstick cooking spray.
PLACE potatoes in 2-quart saucepan; add enough water to cover potatoes.
Bring to a boil over high heat.
Cook, uncovered, about 10 minutes or until partially done.
Potatoes should still be firm in center.
Drain and rinse in cold water until potatoes are cool.
Drain and set aside.
Meanwhile, MELT 4 tablespoons margarine in medium saucepan over medium heat.
Add flour, salt and pepper, stirring until smooth.
Gradually add milk, stirring constantly until sauce is thickened.
Add cheese, stirring until cheese is melted.
CUT potatoes crosswise into 14-inch-thick slices.
Layer one third of potatoes in prepared dish.
Top with one third of onions and one third of cheese sauce.
Repeat layers twice, ending with cheese sauce.
MELT remaining 2 tablespoons margarine.
Combine cracker crumbs and margarine in small bowl.
Sprinkle evenly over casserole.
BAKE, uncovered, 35 to 40 minutes or until hot and bubbly and potatoes are tender.