Breakfast Potato Casserole Ingredients: Diced Potatoes 1 ½ LBS Shredded Potatoes 1 ½ LBS Diced White Onions 4 ounces Shredded Cheddar Cheese 8 ounces (Reserve half for topping later) Shredded Jarlsberg Cheese 8 ounces Béchamel Sauce 13 ounces (recipe below) Sour Cream 8 ounces Salt to taste Pepper to taste Milk 5 ounces Method of Preparation: In mixing bowl combine all ingredients and mix well by hand. Place in greased or casserole non-stick pan. Sprinkle with reserved cheese on top. Cover with waxed paper and then aluminum foil. Bake in 350-degree oven for approximately 40 minutes. Remove foil and paper for last ten minutes to brown top if desired. Bechamel sauce: 1 stick butter 1 quart milk 12 tbsp. flour 1 tsp. salt In double boiler over medium heat, melt butter. Add milk and salt. Then add flour by spoonsful, not all at once, stirring with a whisk the whole time you add the flour. When the flour is incorporated, continue to whisk constantly, making sure you scrape the sides and bottom of the pan. Sauce will turn very thick when it is done