Cheddar Parmesan Potatoes

The Record’s “Recipe of the Week”:
Cheddar Parmesan Potatoes by Vernie Bradley

1/4 cup butter or margarine
1/4 cup all-purpose flour
2 cups milk
1/2 tsp. salt
1 cup (4 oz.) shredded cheddar cheese
1/2 cup grated parmesan cheese
5 cups sliced, cooked, peeled potatoes (about 5 medium)
1/4 cup buttered bread crumbs

In a saucepan, melt the butter over low heat. Stir in the flour until smooth. Gradually add the milk. Cook and stir over medium heat until the mixture thickens. Remove from the heat. Add the salt, cheddar cheese, and parmesan cheese. Stir until the cheeses melt. Add the potatoes, stirring gently to mix. Place into a greased two-qt. baking dish. Sprinkle with the bread crumbs. Bake uncovered at 350° for 30-35 minutes. Yields 6-8 servings.