Cheese Potato Casserole Recipe

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Cheese Potato Casserole Recipe
Cheese Potato Casserole Recipe photo by Taste of Home
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Cheese Potato Casserole Recipe

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My aunt made this favorite potato cheese casserole over and over at the request of family and friends. It's a very easy side dish to make. —Lois Jeffery, Chesterland, Ohio
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 40 min.
MAKES:
6-8 servings
TOTAL TIME:
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.
Originally published as Cheese Potato Casserole in Reminisce November/December 2004, p48

Nutritional Facts

1 cup: 297 calories, 12g fat (8g saturated fat), 37mg cholesterol, 364mg sodium, 40g carbohydrate (5g sugars, 3g fiber), 8g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Cheese Potato Casserole in Reminisce November/December 2004, p48

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