
Cheese Potato Casserole
Total Time
Prep: 20 min. Bake: 40 min.
Yield
8 servings
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
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.
Nutrition Facts
1 cup: 297 calories, 12g fat (8g saturated fat), 37mg cholesterol, 364mg sodium, 40g carbohydrate (5g sugars, 3g fiber), 8g protein.
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
Recipe Creator
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