Thursday, October 28, 2010

Creamy Cheesy Potatoes

As the days get shorter, the need for comfort food grows stronger. This Creamy Cheesy Potato casserole is just that......comforting. It's kind of like mac & cheese without the mac. It's a great side dish to serve with chicken fingers. (especially after Trick or Treating) This tasty tater dish is one of my niece, Joanne's contributions to my blog. This is another recipe that has just a couple of simple ingredients, it's easy to prepare and best of all, it includes cheese. Add it to your Halloween Party table this weekend. Thanks, Joanne.

Say "CHEESE"!!

Creamy Cheesy Potatoes

  • 2 lbs frozen hash brown potatoes
  • 6 tbs butter
  • 3 tbs flour
  • 1/4 tsp pepper
  • 2 1/2 tsp salt
  • 2 1/2 cups milk
  • 2 tsp parsley
  • 1 1/2 cups shredded cheddar cheese
  • Sprinkle of paprika

Defrost the potatoes in the microwave. Melt butter in a large saucepan. Add flour, salt & pepper. Stir over low heat for a few minutes to make a roux. Add milk gradually, stirring constantly. Cook over medium heat until sauce is smooth & thickened. Add parsley, potatoes and 1/2 cup of cheese. Cover tightly and reduce to low heat and cook until potatoes are tender. Pour into a greased 2 qt casserole dish. Top with remaining cheese, sprinkle with paprika and bake at 425 degrees for 5-10 minutes. If preparing casserole the night before, bake at 425 degrees for 30 minutes.

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