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6 med. potatoes, peeled and cubed 10 tbsp. butter 6 tbsp. flour 2 c. half & half 10 oz. grated sharp Cheddar cheese 1 c. soft bread crumbs Salt and pepper Boil potatoes until fork-tender. Drain well and place in shallow baking dish. Make white sauce by melting 6 tablespoons butter. Add flour and half & half; whisk until smooth. Season with salt and pepper. Pour sauce over potatoes. Cover casserole with cheese. In small saucepan, melt remaining 4 tablespoons butter and add bread crumbs, tossing to coat well. Sprinkle bread crumbs over top of cheese. Bake at 350 degrees for 30 minutes or until casserole is bubbly. Serves 6 to 8. | |
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recipe reviews #98415
Randy (Massachusetts) says:
Would have been a five if you had instructed that the 6 tablespoons of butter and 6 tablespoons of flour were to make a roux, and that after the half and half was added that it should/shouldn't be heated. The sauce did not thicken! Tasted good but not what was expected.
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