Prep 45 mins
Cook 45 mins
This is my Mother's adaptation of the famous restaurant's specialty. She's been making it for 40 years, and has passed the torch to me. It is what I am always asked to bring for Christmas and Easter dinner. So savory and even better heated up the next day. I have also added chunks of ham and frozen peas for a one-dish meal.
- 10 lbs potatoes, boiled, peeled and cubed
- 6 tablespoons butter
- 6 tablespoons flour
- 3 teaspoons salt
- 2 teaspoons dry mustard
- 1⁄2 teaspoon cayenne
- 1⁄2 teaspoon pepper
- 1 teaspoon paprika
- 6 cups milk
- 10 ounces Cracker Barrel sharp cheddar cheese (red package)
- Place potatoes in a greased 4 quart casserole.
- Shred cheese.
- Melt butter in saucepan.
- Mix flour, salt, dry mustard, cayenne, pepper and paprika; add to melted butter.
- Cook, stirring with whisk constantly, until bubbly.
- Add milk and continue stirring until mixture starts to become thick.
- Begin adding shredded cheese by the handful, stirring all the while.
- Continue cooking and stirring until mixture has boiled about 5 minutes (to cook flour, to prevent a "floury" taste).
- Pour cheese sauce over potatoes.
- Bake at 450 degrees Fahrenheit for 30 minutes to 1 hour, until bubbly and beginning to brown on top.
I made this last night to go along with a marinated flank steak and salad and both my kids loved these potatoes!!! I used about 2 lbs of potatoes and about 1/3 of the sauce and followed as written. The only thing I would do next time was to sautee some onions in the butter and then add the flour and seasonings. Thanks for sharing the recipe. Made for PRMR tag game.
Very easy to make and delicious! Just like the white sauce my Mom used to make....she had a cheese variation too! I garnished mine with some chopped green onions to add a bit of color and taste. Thanks for sharing!
I had this for Saturday morning breakfast with Bacon maple doughnuts.. Amazing!