- 4 russet potatoes, sliced into 1/4 inch slices
- salt and pepper to taste
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 2 cups milk
- 2 cups shredded Cheddar cheese
Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.
Place potatoes into bottom of a heavily greased (buttered) casserole dish. Season with salt and pepper to taste.
In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
Bake 1 1/2 hours in the preheated oven.
Tip: Make extra cheese sauce and put extra cheese in the sauce. (at least an extra half cup, but to your taste). Layer cheese sauce between layers of potatoes. Make sure to grease the pan well or it’s hard to get off after baked. Also, you might like to sprinkle bread crumbs on top for extra crispiness.