Ingredients
- 8 tablespoons (1 stick) butter
- 1/2 cup all-purpose flour
- 2 cups milk
- 1/2 cup grated yellow Cheddar
- 1/4 cup grated American cheese
- 1/4 cup grated white cheddar
- 1 teaspoon chicken bouillon powder
- 1/2 teaspoons ground nutmeg
- 1 teaspoon black pepper
- 3 pounds russet potatoes, washed and scrubbed, peeled and sliced thin
Au Gratin:
- 1 stick butter, melted
- 2 cups panko bread crumbs
- 2 teaspoons smoky paprika
Directions
Preheat oven to 350 degrees F.
In a large sauce pot over medium-high heat, add butter. Stir in the flour until pasty. Add milk; stir to remove lumps and let cook for 6 minutes until it gets thick. Lower heat and add the cheese, bouillon, nutmeg and black pepper. Whisk until well combined and sauce thickens, approximately 4 minutes. Remove from heat.
In a bowl, combine butter, panko and smoky paprika. Stir well.
Place potatoes into a casserole dish. Pour cheese over potatoes and sprinkle au gratin on top. Wrap with foil and bake in oven for 35 to 45 minutes. Remove foil and cook for 10 minutes uncovered. Allow to sit for 10 minutes.
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By okd_caregiver_1...
Wauconda
on January 24, 2012
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Loved it! thank you for this easy tasty potato dish. I had all the ingredients in my pantry!
By dwanat
on October 06, 2011
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I followed this recipe verbatim. The potatoes, although thinly sliced, did not completely cook. The sauce was gummy and clearly had too much flour and not enough cheese. The breadcrumb topping was greasy and tasteless.
By jillh2819
on September 02, 2011
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Heavy and the don't put the bread crumbs on it.
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