Crumb-topped Potato Bake

By Addie

“Grandma's version of scalloped potatoes features a made-from-scratch cheese sauce, lots of garlic and buttery crushed crackers on top.”

Ingredients

• 3 pounds russet potatoes
• 2 cloves garlic, peeled
• 1 cup butter-flavored Ritz Cracker crumbs (about 24 crackers)
• 1/3 cup all-purpose flour
• 2 teaspoons dry mustard
• 1 teaspoon salt
• 1 teaspoon garlic salt
• 3 cups milk
• 2 teaspoons Worcestershire sauce
• 6 ounces processed cheese
• 1/3 cup plus 2 tablespoons butter, divided

Preparation

Step 1

Preheat oven to 350°F. Place the potatoes and garlic cloves in a large pot and add enough salted water to cover. Bring to a boil over medium-high heat. Reduce heat to medium-low. Simmer until the potatoes are fork-tender, 20–25 minutes. Drain.


Heat 1/3 cup butter in a 2-quart saucepan over medium heat until melted. Stir in the flour, mustard, salt and garlic salt. Cook, stirring constantly with a wire whisk, until the mixture is smooth and bubbly, 2–3 minutes. Gradually stir in the milk and Worcestershire sauce. Bring to a boil, stirring constantly. Boil and stir for 2 minutes. Add the processed cheese. Cook, stirring occasionally, until the cheese is melted, 3–5 minutes longer.


Peel the cooked potatoes. Cut into 1/4-inch-thick slices. Arrange the potatoes in an ungreased 3-quart baking dish. Pour the cheese sauce evenly over the potatoes. Melt the remaining butter. Combine the cracker crumbs and melted butter in a small bowl. Mix well. Sprinkle evenly over the potatoes. Bake until heated through, 20–30 minutes. Serve.