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Cheddar Parmesan Potatoes Recipe

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People in my part of Tennessee love potato dishes! This one tickles my fancy so much I couldn't help sharing it. I'm a widow with five grown children and eight grandchildren. I make these potatoes when they come to visit for family suppers and holidays. Most often, I serve them alongside meat and vegetables—but, with the cheese, they could be a main dish all by themselves.

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6-8 Servings
Prep: 15 min. Bake: 30 min.

Ingredients

1/4 cup butter
1/4 cup all-purpose flour
2 cups milk
1/2 teaspoon salt
1 cup (4 ounces) shredded cheddar cheese
1/2 cup grated Parmesan cheese
5 cups sliced cooked peeled potatoes (about 5 medium)
1/4 cup buttered bread crumbs

Directions

In a saucepan, melt butter over low heat. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat.
Add the salt, cheddar cheese and Parmesan cheese; stir until cheese is melted. Add potatoes; stir gently to mix.
Place in a greased 2-qt. baking dish. Sprinkle bread crumbs on top. Bake, uncovered, at 350° for 30-35 minutes. Yield: 6-8 servings.

Cheddar Parmesan Potatoes published in Country Woman May/June 1993, p33

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