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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (341g) Recipe makes 8 servings |
||
| Calories 418 | ||
| Calories from Fat 202 | (48%) | |
| Amount Per Serving | %DV | |
| Total Fat 22.5g | 34% | |
| Saturated Fat 14.1g | 70% | |
| Monounsaturated Fat 6.2g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 69mg | 23% | |
| Sodium 941mg | 39% | |
| Potassium 1003mg | 28% | |
| Total Carbohydrate 38.0g | 12% | |
| Dietary Fiber 3.1g | 12% | |
| Sugars 1.9g | ||
| Protein 16.6g | 33% | |
Ingredients
- 3 lbs red potatoes or potatoes
- 5 tablespoons butter
- 6 tablespoons flour
- 4 cups milk
- 2 garlic cloves, crushed
- 2 teaspoons salt
- 1 dash cayenne pepper
- 2 cups cheddar cheese
- 1/3 cup parmesan cheese, grated
Directions
1
Preheat oven to 350°F.2
Boil potatoes until just tender, 20-25 minutes; drain.3
When cool enough to handle, peel and dice into 1/2 inch pieces.4
Put potatoes in 3 qt round casserole or rectangular baking dish.5
In a large saucepan, melt butter over medium heat.6
Add flour; stir while cooking, 1-2 minutes.7
Whisk in milk and add garlic.8
Season with salt and cayenne pepper.9
Stir in cheddar cheese and all but 2 tbs parmesan cheese.10
Add potatoes to sauce and stir to mix evenly.11
Pour into casserole dish.12
Sprinkle remaining parmesan cheese over top.13
Bake casserole 45 minutes or until potatoes are tender and dish is bubbling and lightly brown on top.14
Let stand 5 minutes before serving.
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Browse similar recipes by category
- Course > Side Dishes
- Main Ingredient > Vegetables > Potatoes
- Main Ingredient > Eggs/Dairy > Cheese
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven
- Occasion > Everyday
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: CamarilloChef
On Feb 5, 2010
This is a great recipe. The cheese sauce was awesome. I just used sliced potatoes instead of dicing them. Great overall!!
From: Eat and be Merry
On Jan 24, 2010
Delicious and quick and easy to make. The whole family loved it and I will be making again very soon. The best thing was I had all the ingredients in the pantry/kitchen already....even had leftovers for brunch the next morning. I like to use this cheese (sometimes with a little extra shredded cheese) sauce to add on top of broccoli or cauliflower for the kids when I need to tempt them to eat their veggies.
From: fawn512
On Aug 19, 2006
yum! i only use 1 cup of cheddar. And reduce the milk to 3 cups based on the reviews. I thought it wouldn't be enough, but it was just right. Very creamy. It reminded me of macaroni and cheese
From: AQueen
On Apr 8, 2007
Turned out quite good! Too much sauce so I pulled some to the side and plan on making macaroni and cheese with it. I made these as directed, except added garlic powder instead of garlic. I served this with Easter Sunday ham and it was quite good I suggest halving the recipe, as it makes enough to feed a small army! Other than that...the only thing I did differently was sprinkle some parsley flake on top for added color. Quite yummy. Give them a try!
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