Cheese Potato Casserole

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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.

Bon Appetit!

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