This is a very dangerous thing. What I am about to present to you may change your life forever. Cheese potatoes, sounds innocent huh? Nope, one bite and you’re hooked. You will have to engage every ounce of self control not to devour the whole tray, seriously. The boyfriend had been talking about this dish for some time and I always just wrote it off as glorified potatoes au gratin. He chronicled its evolution from a mere side-dish to the acceptance that it really should be the main event. He explained that while it was delicious at dinner, it made an amazing breakfast as well, and seeing as his mom would make two trays there would be plenty of it to go around.
All I can say is that I am so happy this made it into my life. It’s about as good as food gets. This recipe comes to us today from Mama Evans.
- 2.5 lbs russet potatoes
- 8oz sharp cheddar cheese
- 3-6 tbsp butter (we used 6, which I suggest doing, at least when you first try it. Go hard, or go home, right?)
- 2 tbsp flour
- 1 1/4 cup milk
- 1 1/4 tsp salt
- 1/4 tsp paprika
- 1/4 tsp dry mustard
- Preheat oven to 350 degrees & grease a 10-inch baking dish
- Peel and thinly slice potatoes
We used the mandolin you see in the background, oh and by we I mean the boyfriend because I’m still banned from operating it. I tried using that to my advantage when faced with the task of cleaning it but I’m told that I have permission to do that.
- Grate the cheese
- Cut the butter into small pieces. I found it’s helpful if the butter is cold when you do this
- Now you want to lay down a layer of potatoes, sprinkle on some of the flour and dot them with butter. Then sprinkle some of the cheese on top, making sure to save enough for the top layer. We ended up having three layers, but depending upon the baking dish you might have more or less.
- Repeat this process until you have come to the top layer. At this point you should have used all the flour, butter, potatoes and cheese.
- Now in a saucepan heat the milk and the spices just until warm. Stir the milk concoction so that the spices are evenly distributed throughout the liquid
- Pour milk mixture evenly, all over the potatoes
- Bake covered for 1/2 hour and then uncover and bake for another hour
- Now cut into squares and serve on pretty Crate & Barrel plates.
This was all that was left….OH THE HUMANITY
Many thanks to Mama Evans.