Cheddar Cheese Potato Bake

Cook, cool and shred about 5 to 6 pounds of red potatoes. Place in greased 9×13-inch baking pan or casserole.

Cook and pour over the potatoes:
2 c. milk
2 c. sharp Cheddar cheese
1/4 c. bread crumbs
1 sm. Onion, chopped fine
1/4 c. margarine
1 T. flour
1 tsp. salt
Dash of pepper, to taste

Cook until well blended and near boiling (stirring constantly). Pour over potatoes and bake, uncovered, for 1 1/4 hours at 325°.

Mary Lou Thompson