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Cheese Potato Casserole Recipe

Photo by: Taste of Home

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My aunt made this favorite recipe over and over at the request of family and friends. It's a very easy side dish to make. — Lois Jeffery Chesterland, Ohio

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6-8 Servings
Prep: 20 min. Bake: 40 min.

Ingredients

5 tablespoons butter, divided
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
1/2 cup shredded cheddar cheese
1/2 cup shredded Romano cheese
8 cups sliced cooked peeled potatoes
1 tablespoon lemon juice
1/4 cup dry bread crumbs

Directions

In a large saucepan, melt 4 tablespoons butter. Stir in the flour and salt until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat.
Stir in the cheeses until melted. Add potatoes; stir gently to coat. Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with lemon juice.
In a small skillet, melt the remaining butter. Add bread crumbs; cook and stir over medium heat until lightly browned. Sprinkle over potato mixture. Bake, uncovered, at 350° for 40-45 minutes or until hot and bubbly. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 cup) equals 297 calories, 12 g fat (8 g saturated fat), 37 mg cholesterol, 364 mg sodium, 40 g carbohydrate, 3 g fiber, 8 g protein.

Cheese Potato Casserole published in Reminisce November/December 2004, p48

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