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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 16 |
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Hearty helpings of these cheesy spuds will please hungry folks in a hurry. The rich, creamy sauce makes this recipe of my mother's the one folks request most. The potatoes are just as delicious the next day, reheat in the microwave with a little added milk.Debbie Carlson, San Diego, California Ingredients:
1/2 cup butter, cubed |
1/3 cup king arthur unbleached all-purpose flour |
2 teaspoons salt, divided |
2 teaspoons pepper, divided |
4 cups milk |
7 large potatoes, peeled and thinly sliced |
2 medium onions, chopped |
8 cups (32 ounces) shredded cheddar cheese |
Directions:
1. In a large saucepan, melt butter. Stir in flour, 1 teaspoon salt and 1 teaspoon pepper until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly; set aside.
2. Combine the potatoes, onions, cheese, remaining salt and pepper. Place a third of the mixture in a greased 5-qt. baking dish; top with a third of the sauce. Repeat layers twice.
3. Cover and bake at 350° for 2-1/2 hours. Uncover; bake 30 minutes longer or until potatoes are tender. Yield: 16 servings.
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