We love these cheesy potatoes with just about any main dish I serve whether it’s beef, chicken or pork.
1/2 cup butter
1/2 cup all-purpose flour
3 cups milk
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon coarse ground black pepper
10 cups thinly sliced (1/8-inch thick) all-purpose potatoes
1-1/2 cups shredded Parmesan cheese
1-1/2 cups shredded Mexican blend cheese
1. Preheat oven to 350 degrees F. Spray a 13×9-inch baking dish with nonstick cooking spray.
2. Melt the butter in a 2-quart saucepan over medium heat; stir in the flour using a wire whisk until smooth. Gradually stir in the milk; heat to boiling. Reduce the heat to Low; cook, stirring frequently, until sauce is slightly thickened, about 5 minutes. Stir in the Dijon mustard and salt.
3. Spread 1/2 the potato slices on bottom of baking dish; top with 1/2 of the sauce and 1/2 of each of the cheeses. Repeat the layers. Cover with aluminum foil.
4. Bake 50 minutes; remove the foil and bake an additional 15 to 20 minutes or until the potatoes are tender and the top is golden brown. Makes 12 servings*.
* This recipe can easily be reduced by half if desired.