INGREDIENTS
·
2 pounds russet
potatoes
·
¼ cup butter
·
¼ cup all-purpose
flour
·
2 cups nonfat
milk or half & half
·
Salt & pepper
·
2 1/2 cups freshly
grated sharp cheddar cheese, divided
·
Paprika for garnish
·
Fresh chopped chives
or parsley for garnish
INSTRUCTIONS
1.
Preheat oven to 350 degree F and grease a
13"x9" baking pan with cooking spray.
2.
Bring a large pot of water to a boil. Scrub
potatoes and place them, whole, into the boiling water. Cook for about 20
minutes. Remove from the water and let sit until cool enough to handle.
3.
Meanwhile, make the cheese sauce. Melt
butter in a medium saucepan over medium heat. Whisk in flour and cook, whisking
constantly, until flour is golden brown; about 2 minutes. Stir in milk and
cook, stirring often, until thickened; about 2-3 minutes. Remove from heat and
stir in shredded cheese. Season with salt and pepper.
4.
Gently peel potatoes and slice into 1/8
inch rounds. Place 1/3 of the
5.
potatoes overlapping in a single layer in
the baking dish, seasoning with salt and pepper. Spoon about 1/3 of the cheese
sauce on top of the potatoes.
6.
Repeat for two more layers. Pour all of the
remaining cheese sauce over the top layer of potatoes. Spread to ensure all of
the potatoes are covered.
7.
Sprinkle
with 1/2 cup shredded cheddar (if desired) and paprika (about 1/8 teaspoon,
just for color).
8.
Bake in the 350 degree oven for 20-25
minutes, or until sauce is bubbly.
Garnish with fresh chopped chives or parsley, if desired. Serve immediately.
