Years ago, when Eliza and I were young, we went to her grandma’s house for Easter dinner or a baby blessing or something. She made the best cheese potatoes I’d ever had and have been asking Eliza to make them for me for years. With my interest in cooking over the last few months, and morning 9am church, I decided to try and make them myself. It was kinda made up on the spot but I’ll preserve what I did here.
Brent’s cheese casserole potatoes
- 2-3 lbs Yukon golds (or other med starch )
- 2 c white sauce (butter, flour, milk)
- 2 c cheese
- salt & pepper to taste
Wash and lightly peel the potatoes. Slice to about 3/8″ thick rounds. Peeling is optional and mine didn’t actually need it when done; the peels were thin enough to not affect the flavor. Lay in 3 long rows of a 9 x 13 pan. The slices should slightly overlap like a fallen-over stack of cards.
Make cheese sauce.
Melt 2 T butter, add 2 T flour, continue heating on med-high until color slightly darkens. Add 2 c milk and stir to combine until thick. Add half the cheese. Use a soft melty cheese like Gruyère/Swiss, or cheddar if that’s all you’ve got.
Pour sauce over potatoes, top with remaining cheese. Bake uncovered at 350 for 45 minutes. When done, let it cool for a bit so the sauce thickens. Yum.