What you need: measuring spoons/cups, peeler, large casserole dish (about 3 ½ – 4 quart), chef’s knife, cutting board, large pot, strainer, medium heavy bottomed pot, whisk
Serves: 8 – 10
- 1 five lb bag Yukon Gold potatoes (peeled & quartered)
- 1 stick salted butter
- 8 tbs plain flour
- 3 cups whole milk
- 1/2 lb pepper jack cheese (shredded)
- 1/2 lb sharp cheddar (shredded)
- 1/4 cup plain breadcrumbs
- 2 tsp salt
- 1 tsp pepper
Preheat oven to 350˚F. Parboil potatoes in generously salted water for about ten minutes. Drain and set aside. Melt the butter in a heavy bottom saucepan. Add in the flour. Stir with a wooden spoon until it becomes a paste and begins to brown. Slowly add in the milk and whisk until thickened. Place about 4 tbs of the white sauce in the bottom of your casserole dish. Slice the potatoes into 1/4 inch pieces and place in a layer over the white sauce. Add salt and pepper, a quarter of the grated cheese and then more white sauce. Repeat two more times, ending with a layer of potatoes. Spoon any remaining white sauce on top of the last layer of potatoes and cover with the remaining cheese. Sprinkle the breadcrumbs on top of the cheese and cover with aluminum foil. Bake for 1 hour, removing the foil for the last 15 minutes to brown the top layer of cheese.
To Serve: Let the potatoes sit for about 10 minutes and you can cut out squares to serve as a plated dish or simply serve the entire casserole dish and allow people to help themselves. This is a big favorite around holiday time in our house and everyone fights over the outside pieces to make sure they get the crispy bits as well as the creamy, cheesy center.