4 md Potatoes, peeled and thinly
-sliced
3 tb Flour
1 ts Salt
1 c  Grated sharp Cheddar cheese
1 c  Milk, scalded
2 tb Butter or margarine
Paprika

1. Arrange 1/2 of the potatoes in the bottom of a shallow, 1 1/2- quart,
heat-resistant, non-metallic baking dish. Combine flour and salt in a small
bowl and sprinkle 1/2 of the mixture over Potatoes. Sprinkle half of the
cheese over potatoes. 2. Repeat with remaining potatoes; flour mixture and
cheese. 3. Pour scalded milk over last cheese layer. Dot with butter and
sprinkle with paprika. 4. Heat, uncovered, in e Oven 12 to 14
minutes or until potatoes are tender and cheese is melted. Variation: If
desired, fresh broccoli or cauliflower may be sub- stituted for potatoes.
The cooking time will be reduced to 8 to 10 minutes in Step 4. If you
prefer to use frozen broccoli or cauli-flower, thaw before using. The
cooking time will be reduced to 6 to 7 minutes in Step 4.