I’m not kidding when I say that I SALIVATE just thinking about this recipe. Not only does it involve two of my favorite foods ever — potatoes and cheese — but it’s a crowd favorite. I don’t think it’s ever survived a party. We never have leftovers because it’s usually the first item to run out. Why wouldn’t it? I mean, look at that photo. Does it not look delicious!? I found this recipe on The Girl Who Ate Everything’s website and posted it below. It does take some time to make, but trust me, it’s worth it! Try it out and let me know what you think in the comments below!
INGREDIENTS
4 cups thinly sliced potatoes, (Yukon Gold or Russet; about 2 pounds give or take)
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1 teaspoon salt
1 dash cayenne pepper
1 1/2 cups grated sharp cheddar cheese, divided
Paprika
INSTRUCTIONS
1. Preheat oven to 350 degrees. Grease a 1.5 quart baking dish (8x8 or 9x9 inch baking dish will work).
2. In a small saucepan, melt butter and stir in flour.
3. Whisk in the milk and season with salt and cayenne.
4. Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
5. Reduce heat and stir in 1 cup of the cheddar cheese.
6. Place half of the sliced potatoes in the baking dish. Pour half of the cheese sauce over the potatoes. Repeat with the second layer of potatoes and cheese sauce.
7. Sprinkle the remaining 1/2 cup of cheddar cheese on top. Top with some paprika for color.
8. Bake uncovered for about 1 hour at 350°F or longer until the potatoes are fork-tender.
Original Recipe found here!
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