This is a wonderful side dish for a nice meal or a warm and filling lunch on a cold day. It is surprisingly easy to make your own sauce, and really, it's something everyone should learn to do. It only takes a few seconds to shred cheese and turn old bread into breadcrumbs, which will make this dish cost less and taste even better.

Preheat oven to 325°. Peel potatoes and cut into thin circle slices, place in layers in a 1 1/2 – 2 quart casserole dish. Heat butter in a nonstick pan over medium-high heat. Add onions, cook for 3-4 minutes, until onions are soft and translucent (don't brown the onions too much, turn the heat down a touch if they start getting dark). Push the onions to the side, stir in flour, salt, GARLIC and PEPPER. Reduce heat to low, cook, stirring, until mixture is bubbly and thick; stir to blend onions back in, remove from heat. Add milk and 1 1/2 Cups of the grated cheese, return to stove, heat to boiling over medium-high heat, stirring constantly. Once sauce has reached a boil, cook 2 minutes, remove from heat and pour carefully over potatoes. Bake uncovered in 325° oven for 1 hour and 20 minutes, then top with remaining 1/2 Cup grated cheddar cheese and 1/4 Cup breadcrumbs. Breadcrumbs are easily made by pulsing bread in a blender or food processor briefly until crumbed. One slice makes about 1/4 Cup breadcrumbs. Sprinkle HUNGARIAN SWEET PAPRIKA on top. Return to oven and bake until browned on top, which will be about 15-20 more minutes, though this is a dish that is forgiving–it can cook longer or rest for up to 30 minutes before serving and it will still be warm and tasty.

Serves: 6-8 as a side dish, 4 for lunch
Prep. time: 20 minutes
Cooking time: 1 hour and 50 minutes