helen's cheesy potatoes

How To Make helen's cheesy potatoes

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  1

  Earlier in the day, or the night before, cook the potatoes in a pot of water until just done. (I use red-skinned potatoes so I don't have to peel, but if you use regular potatoes, cook them with their skins on, then peel the skins off right before slicing them.) Drain and cool completely. Refrigerate, if cooking them the night before.
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  2

  When it's time to put the dish together, slice the potatoes into a greased 13 x 9" pan. (This photo shows regular potatoes with their peels removed before slicing into the baking dish.)
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  3

  To make the cheese sauce, melt the butter in a saucepan over medium heat. Stir in the flour with a whisk and cook for a few minutes. Add the milk and salt and continue stirring constantly. Cook until the sauce is hot and starts to thicken. Remove from heat.
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  4

  Stir in the shredded cheddar cheese until melted. Slowly add additional milk while stirring, until the cheese sauce is thinned to the desired consistency.
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  5

  Pour the cheese sauce over the sliced potatoes, covering completely. Using a spoon, lift up potatoes from the bottom so the sauce will run down. (If the cheese sauce is too thick, just pour a little bit of milk over the potatoes and don't worry about it. They'll still turn out fine after baking.) Sprinkle a little extra shredded cheese on top, if you like.
• 6

  Bake at 350 degrees F for around 25 minutes, until the dish is bubbly in the middle and the cheese on the top looks done.
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