Cheddar-Bacon au Gratin Potatoes
2 tablespoons butter
1 bunch green onions, sliced (greens and white separated) (about 3/4 cup)
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon ground red pepper (cayenne)
3 cups half-and-half
1 1/2 cups shredded sharp cheddar cheese (6 oz)
6 medium boiling or baking potatoes, peeled, cut in half lengthwise and thinly sliced (2 lb)
1 cup chopped cooked bacon
1/2 cup progresso original crispy panko bread crumbs
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In 2-quart saucepan, melt butter over medium heat. Cook green onion whites in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and red pepper. Cook and stir about 30 seconds or until bubbly; remove from heat.
Stir in half-and-half and cheese. Return to medium heat; cook 6 to 8 minutes, stirring frequently, until slightly thickened and cheese is melted.
In large bowl, mix potatoes and bacon. Spread mixture in baking dish. Pour cheese sauce evenly over potatoes.
Bake 1 hour. Sprinkle bread crumbs onto potatoes. Bake 10 to 15 minutes longer or until top is browned and bubbly and potatoes are tender. Let stand 15 minutes before serving. Top with remaining green onion greens before serving.