Kays Cheesy Potatoes
These potatoes are a creamy, cheesy version of scalloped potatoes. I make them every Christmas for sure and many times in between.
These potatoes are a creamy, cheesy version of scalloped potatoes. I make them every Christmas for sure and many times in between.
- Carbohydrate 44.7120467236727 g
- Cholesterol 20.16 mg
- Fat 11.8156311161462 g
- Fiber 5.49569550792905 g
- Protein 11.4187513735964 g
- Saturated Fat 4.30371251497427 g
- Serving Size 1 1 Serving (322g)
- Sodium 701.842607720305 mg
- Sugar 39.2163512157437 g
- Trans Fat 1.72919717117728 g
- Calories 326 calories
Step-by-step
- Peel and slice potatoes - I like them a little thicker so they don't fall apart when you cook them.
- Add a couple of tbsp of salt to enough water to cover the potatoes in a non-stick stock pot;bring water to a boil; simmer gently until they are fork tender
- While the potatoes are cooking, make the cheese sauce as follows
- Melt butter in a large non-stick sauce pan over medium heat
- Remove pan from heat and stir in flour
- Return pan to heat and gradually stir in the milk - (stirring constantly while pouring milk a little at a time keeps the sauce from getting lumpy
- Cook gently on medium to low medium (stirring often) until the sauce begins to thicken
- Add cheese
- Preheat over to 375 degrees and grease a large casserole dish
- Place a layer of potatoes in the bottom of the dish and salt lightly
- Pour some cheese sauce over the potatoes, just enough to cover them
- Repeat steps 10 & 11 until you run out of potatoes, end with cheese sauce
- You can crumble crackers over the top if you wish but it's not necessary
- Bake in oven about 30 minutes or until bubbly and cheese turns light brown - keep an eye on it
Working in a compact kitchen means running two burner operations simultaneously without cluttering the counters. Simmering the sliced Idaho potatoes in salted water while building the dairy-based sauce on the adjacent burner requires deliberate management of space. Slicing those tubers between one-eighth and one-quarter of an inch thick ensures they withstand boiling without turning to mush before reaching fork tenderness. Making the cheese sauce demands pulling the saucepan off the burner entirely before whisking in the flour, preventing scorching and stubborn lumps before the milk goes in gradually. Pouring cold dairy into hot fat too fast breaks the emulsion, so constant whisking over medium-low heat is non-negotiable for achieving a velvety texture. Assembling the casserole in layers alternates starchy vegetable slices with rich sauce until the baking dish is full, finishing at a 375 degree oven temperature for thirty minutes. Watch for bubbling edges and a light brown surface finish to signal complete heat penetration through the entire depth of the dish.
