- 4
Ingredients
- 3 large russet potatoes, sliced into 1/4 inch slices
- (Optional) 1/2 cup diced onion
- Salt and pepper to taste
- 3 Tbsp. butter
- 3 Tbsp. all-purpose flour
- 1/2 tsp. salt
- 2 cups milk
- 1 1/2 cups Kraft Creamy Herb & Garlic Shredded Cheese with a Touch of Philadelphia
- 1/2 cup additional Kraft Creamy Herb & Garlic Shredded Cheese with a Touch of Philadelphia, for topping
Preparation
Step 1
Preheat oven to 400° F. Butter a 1 quart casserole dish or several smaller, individual baking dishes and set aside. Slice potatoes and dice onions, if using. Place into a large bowl. Set aside.
In a large saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Gradually stir in milk. Cook until mixture has thickened, and coats the back of a spoon, 6-8 minutes. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese sauce over the the sliced potatoes and diced onion mixture (if using). Stir well to combine, being sure to separate potato slices well so that the sauce coats all the potatoes. Spoon into baking dish (or dishes) and sprinkle with remaining shredded cheese.
Bake about 1 1/2 hours in the preheated oven, or until potatoes are tender and top is golden.