3 lg. potatoes (1 1/2 lbs.) cut into 1/2 inch cubes, boiled & cooled
5 tbsp. butter
1/2 c. coarsely crumbled soft bread crumbs
1/8 tsp. paprika
1/3 c. sliced green onions
3 tbsp. flour
1 1/2 c. chicken broth
1 tsp. caraway seeds
1/2 tsp. cumin powder
1 c. (4 oz.) shredded Swiss cheese
Salt & pepper

Melt 2 tablespoons butter, add bread crumbs and paprika, stir to coat. Remove from pan and set aside. Wipe pan clean. Over medium heat melt 3 tablespoons butter, add onions and cook, stirring until soft. Add flour and cook, stirring until bubbly. Gradually stir in broth, caraway and cumin. Continue cooking and stirring until it boils and thickens. Add salt and pepper to taste.

Pour sauce over potatoes and top with cheese. (Can be refrigerated until next day at this point.) Before baking sprinkle bread crumbs over cheese. Bake uncovered at 400 degrees for 20 minutes or 30 to 35 minutes if it had been refrigerated. Serves 4 to 6.