CHEDDAR AND PARMESAN POTATOES

1/4 Cup Butter or Blue Bonnet Marg.
1/4 Cup Flour
2 Cups Milk
1/2 Teaspoon Salt
1 Cup Cheddar Cheese, shredded
5 Cups Peeled, Sliced Potatoes, cooked and drained
1/2 Cup Bread Crumbs

In a medium pot melt the butter over low heat. Then stir in the flour until it is smooth. Add the milk. Cook and stir over medium heat until it thickens. Remove fromt he heat and add the salt and cheeses. Stir until the cheddar cheese melts. Place the potatoes in a greased 2 quart baking dish and add the cheese mixture, stirring to mix. Sprinkle the bread crumbs on top. Bake uncovered at 350 for 30 to 40 minutes. Wach as the bread crumbs may scorch on top. Can cut the heat down if they start to scorch.