8 lg. potatoes, peeled and sliced
1 lg. onion, sliced
1/4 c. butter
1/2 c. all-purpose flour
1/2 tsp. dry mustard
2 c. milk
1 tsp. Worcestershire sauce
4 c. (1 lb.) Cheddar cheese (shredded) (sharp)
1/4 c. bread crumbs
Paprika

Cook potatoes and onions in a small amount of boiling water about 10 to 12 minutes or until tender. Drain well.

Melt butter in a large, heavy saucepan over low heat; add flour and mustard, stirring until smooth. Cook 1 minute stirring constantly. Gradually add milk. Cook over medium heat, stirring constantly, until thickened and bubbly. Add Worcestershire sauce and cheese, stirring until cheese melts.

Alternate layers of potato and onion mixture and cheese sauce in a lightly greased 2 quart shallow casserole. Top with bread crumbs and sprinkle with paprika. Bake at 350 degrees for 30 minutes or until bubbly.