Servings: 8-10Time: Prep: 20 minutes Cook: boil 10 minutes, bake 40
Hardware: Measuring spoons and cups, a peeler, a pot, a sauce pot, a whisk, a food processor or grater, a large mixing bowl, a large wooden spoon, foil, and a 9 x 13’ glass baking dish
- 3 pounds of potatoes
- ½ stick butter
- 1 tablespoon flour
- 1-½ cups milk
- 2 cups + ½ + ½ cups grated cheddar cheese
- 1 cup sour cream
- Cooking spray
Hard to believe such simple ingredients
become something so good
- Preheat the oven to 400°.
- Peel the potatoes. Place them in the pot of salted boiling water. Only cook them until they are just tender. You want them to still be firm.
- While the potatoes are cooking, place the butter in the sauce pan on medium and whisk in the flour. You are now making a roux. Continue to whisk until the roux is a golden color. This should take about 5 minutes. Slowly stir in the milk. Allow the milk mixture to reach a simmer, but DO NOT BOIL.
- Add 2 cups of the grated cheese to the milk mixture and allow the cheese to melt. Stir often. This should take about 5 minutes.
- Put the potatoes into the food processor to grate them (or grate them by hand).
- Mix the grated potatoes, cheese sauce, sour cream, and ½ cup of the cheese together. Salt and pepper to taste.
- Spray the baking dish with cooking spray. Place the potatoes in the dish and cover in foil. Bake for 35 minutes.
- Remove the foil and sprinkle the top with the rest of the cheese and return to the oven until the cheese is bubbling (about 5 more minutes.)
- Allow the potatoes to rest for 10 minutes before serving.
4 pieces of crisp, crumbled bacon
1 cup of chopped, cooked ham
1 cup steamed, chopped broccoli florets
¼ cup chopped grilled onions
OR stir in ½ cup of a different cheese before baking (step 6): Gorgonzola, pepper jack,