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Cheese Potato Casserole

 Cheese Potato Casserole
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
6-8 ServingsPrep: 20 min. Bake: 40 min.


  • 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


  • 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.
Nutritional Facts: 1 serving (1 cup) equals 297 calories, 12 g fat (8 g saturated fat), 37 mg cholesterol, 364 mg sodium,

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Cheese Potato Casserole (continued)

Nutritional Facts: 40 g carbohydrate, 3 g fiber, 8 g protein.