6 tbsp. butter
1/2 cup flour
2 1/2 tsp. salt
1/4 tsp. pepper
2 cups milk
4 1/2 cups cooked diced potatoes
2 tbsp. parsley
3 tbsp. minced onion or 1 medium onion, diced
1 1/2 cup grated sharp Cheddar cheese
Grease a 2 quart casserole. In saucepan melt butter; stir in flour, salt, pepper and milk. Stir until smooth and very thick. Add sauce to casserole with potatoes, parsley and onion. Pack firmly.
Refrigerate several hours or overnight. Sprinkle with grated cheese and bake uncovered for 30 minutes at 400°F.
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