Recipe - Scalloped Potatoes With Crumb Topping

2 tablespoon Plus 1 tsp allpurpose flour
3 cup Nonfat milk
6 ounce Sharp cheddar cheese,
shredded
One half cup Sliced scallions
1 One fourth teaspoon Salt
One fourth teaspoon Pepper
3 pound Baking potatoes, 1/8 inch
thick
One fourth cup Plain bread crumbs
2 teaspoon Butter or margarine, melted

Heat oven to 325°. Grease a 13x9x2inch baking dish. Put flour in a medium
saucepan. Slowly whisk in milk until blended, making sure to get into
corners of pot. Bring to a boil over mediumhigh heat, stirring often.
Reduce heat to low and simmer 23 minutes, stirring constantly, until
thickened. Remove from heat and stir in 1 cup of cheese, One fourth cup of the
scallions and the salt and pepper.

Put potatoes in prepared dish and pour on cheese sauce. Toss to coat, then
spread evenly. Cover with foil and bake 30 minutes.

Meanwhile mix bread crumbs, butter and remaining One half cup cheese in a small
bowl until crumbs are evenly moistened. Uncover baking dish, sprinkle with
crumb mixture and bake uncovered 1 hour longer or until potatoes are tender
and top is golden. Sprinkle with remaining scallions.

Recipe by: Woman's Day 3/31/97 Posted to MCRecipe Digest V1 #603 by The
Taillons taillon@access.mountain.net on May 08, 1997