Recipe by davianng
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.
Top Review by diner524
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.
- 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)
Directions See How It's Made
- 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.