1/2 c. onion, chopped
2 tbsp. butter
1 tbsp. flour
1 tsp. salt
1/4 tsp. pepper
2 c. half and half
2 c. shredded natural sharp Cheddar cheese
6 med. potatoes, sliced
1/4 c. fine dry bread crumbs

2 cups milk and 2 tablespoons butter can be substituted.

Heat oven to 375 degrees. Cook and stir onion in butter in 2 quart saucepan until onion is tender. Stir in flour, salt and pepper. Cook over low heat, stirring constantly until mixture is smooth and bubbly; remove from heat. Stir in half and half and add 1 1/2 cups of the cheese. Heat to boiling, stirring constantly. Boil and stir 1 minute. Place potatoes in ungreased 1 1/2 quart casserole. Pour cheese sauce on potatoes. Bake uncovered until top is brown and bubbly. 1 1/4 to 1 1/2 hours.

Mix remaining cheese and the bread crumbs; sprinkle over casserole. Set oven control to broil or 550 degrees. Broil with top 3 to 4 inches away from heat until top is crusty and light brown, about 4 minutes.