Ingredients
1/4 cup all-purpose flour1/2 teaspoon salt1-1/2 cups 2% milk1 can (10-3/4 ounces) condensed cream of celery soup, undiluted1/2 pound process cheese (Velveeta), cubed5 to 6 large baking potatoes, peeled1 cup chopped onionPaprika
Preparation
In a small saucepan, combine flour and salt; gradually whisk in milk until smooth. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; whisk in soup and cheese until smooth. Set aside.
Cut potatoes into 4x1/2x1/2-in. sticks; place in a greased 13x9-in. baking dish. Sprinkle with onion. Top with cheese sauce. Bake, uncovered, at 350° for 55-60 minutes or until potatoes are tender. Sprinkle with paprika.
