¼ cup butter
¼ cup flour
3 cups 2% milk
10 oz sharp cheddar cheese, shredded
½ cup green onions, sliced
1 tsp salt
¼ tsp pepper
4 lbs red potatoes, skin-on, thinly sliced
1 ½ cups plain breadcrumbs
¼ cup butter, melted
¼ cup fresh Parmesan, grated
1. Melt butter in large sauté pan over medium heat. Whisk in flour, and cook (stirring constantly) 3 minutes, or until flour is lightly browned. Whisk milk into sauté pan and bring to a boil (continue to watch closely and stir). Reduce heat and simmer for 5 minutes or until thickened. Stir in shredded cheese, onions, salt and pepper. Stir until cheese melts.
2. Grease 13 x 9 ” baking dish. Spread ¼ cup of the cheese mixture evenly in dish. Layer half of the potatoes in the dish and top with about half of the remaining sauce. Place another layer of potatoes and spread the rest of the sauce on top.
3. Bake at 325 degrees, covered- for 2 hours.
4. Combine breadcrumbs, butter and Parmesan. Spread evenly over the cooked potatoes. Bake uncovered 20 minutes more, or until breadcrumbs are browned and potatoes are tender.
*If you anticipate a larger crowd: use a larger baking dish, add a few more potatoes and increase amounts for the cheese sauce.
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“Delish! We loved these.”
-San Diego, CA