Cooking With Grandma Judy

Ingredients

• 4-5 cups peeled, thinly sliced potatoes
• 4 Tbs. butter
• 4 Tbs. plain flour
• 1/2 tsp. salt
• Black pepper to taste
• 2 cups milk
• 1 cup cheddar cheese, divided
• 5-6 crushed Ritz crackers, optional

Directions

Preheat oven to 400 degrees.

Boil potatoes in water until tender, about 15 minutes.

While potatoes are cooking, prepare white sauce:

Melt butter in a pan over low heat. Whisk in flour, salt, and pepper. Add milk all at once. Cook quickly over medium to medium-high heat, stirring constantly, until mixture thickens and bubbles. Remove from heat and stir in 1/2 cup of the cheese.

Drain potatoes and place in a shallow, greased 2-quart casserole dish.

Cover with white sauce. Gently shake the dish to spread the sauce around. Top with remaining 1/2 cup of cheese. Top with Ritz crackers if desired.

Bake for 20-30 minutes or until golden brown and bubbly around the edges.

(This dish can also be baked at 350 degrees for 30 minutes.)

NOTE: This recipe is from Peggy Millians