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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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- 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: Melissa823
On Oct 24, 2009
Maybe I did something wrong??? It was soupy and didn't have much flavor. I had to throw it all away.
From: Eat and be Merry
On Oct 4, 2009
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.
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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