Ingredients
5 tablespoons butter, divided1/4 cup all-purpose flour1/2 teaspoon salt2 cups milk1/2 cup shredded cheddar cheese1/2 cup shredded Romano cheese8 cups sliced cooked peeled potatoes1 tablespoon lemon juice1/4 cup dry bread crumbs
Preparation
In a large saucepan, melt 4 tablespoons butter. Stir in the flour and salt until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat.
Stir in the cheeses until melted. Add potatoes; stir gently to coat. Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with lemon juice.
In a small skillet, melt the remaining butter. Add bread crumbs; cook and stir over medium heat until lightly browned. Sprinkle over potato mixture. Bake, uncovered, at 350° for 40-45 minutes or until hot and bubbly.
