• 3 tablespoons butter or margarine
• 1 medium Vidalia onion, minced
• 2 tablespoons rice flour
• 1 teaspoon salt
• 1 teaspoon white pepper
• 1 1/2 cups milk
• 1/4 pound sharp cheddar cheese, shredded
• 5 medium red bliss potatoes sliced
• 1/4 teaspoon paprika
Preheat oven to 375 F.
In 2-quart saucepan over medium heat, in hot butter, cook onion until tender, about 5 minutes.
Stir in rice flour and salt until blended; cook 1 minute.
Gradually stir in milk and cook, stirring constantly, until mixture thickens slightly.
Remove saucepan from hear; stir in 1/4 cup shredded cheese.
In shallow 2-quart casserole, arrange half of the potato slices; pour half of the sauce on top.
Sprinkle with half of remaining cheese; repeat. Sprinkle with paprika.
Bake, covered 45 minutes.
Uncover and bake 15 minutes longer or until potatoes are tender. Enjoy!