This delicious potato casserole is a perfect choice for a family meal, potluck dinner, or holiday feast. Feel free to add some ham or bacon to the potato mixture, or use a different cheese or blend of cheeses. Rub a cut clove of garlic over the baking dish for light garlic flavor.
- 2 pounds potatoes, peeled and sliced 1/4-inch thick, red-skinned or another waxy type
- 3 tablespoons butter
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon dry mustard
- 1/4 teaspoon paprika
- 3 tablespoons flour
- 1 cup cream
- 3/4 cup milk
- 8 ounces shredded sharp cheddar cheese, about 2 cups, divided
- Put sliced potatoes in a medium saucepan and cover with water. Bring to a boil and boil for about 4 to 5 minutes, or until just barely tender. Drain and set aside.
- Heat oven to 375 F and grease a 2-quart casserole.
- In a saucepan, heat butter over medium heat. Stir in the salt, pepper, mustard, paprika, and flour. Stir until smooth and bubbly.
- Stir in the cream and milk and cook, stirring, until thickened. Stir in about 1 1/2 cups of the shredded cheese and cook until melted.
- Combine the sauce and potatoes and spoon into the baking dish. Top with remaining cheese. Bake for 25 to 35 minutes, until bubbly and nicely browned. Serves 6.
"First, go out and buy yourself a mandoline. Makes prep time fly by and ensures potato slices are the same size, which is important for dishes like this. I took the advice of another reviewer and used only milk (1 1/2 cups) instead of milk and cream, and it was delicious. Also, rather than cook my potatoes in water first, I steam them using a steaming basket. I always do this for potatoes as they contain many water-soluble vitamins and also I do not like waterlogged potatoes. Other than that, I made it exactly as the recipe called, and it was delicious. Huge hit at my house and I will definitely be making this one again." — Mrs. Walker
"The cream makes it extra yummy but isn't necessary. You can make this using 1 1/2 cups milk just as well. A twist on the recipe is to exchange the cheddar with swiss and sprinkle with bacon bits, and you can add 1/2 cup finely chopped onion." — Cindy
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