Page 8 - 2016TOHCookbook

Cheese Potatoes
Doherty Family | HAVERHILL, MA
“This recipe is used at all family parties.” MAURA DOHERTY
INGREDIENTS
Serves 10
5 pounds russet potatoes
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 1⁄2 cups milk
10 to 12 ounces shredded white cheddar Salt
Ground black pepper
Paprika
PREPARATION
1. Preheat oven to 350°F. Butter a baking dish.
2. Place the unpeeled potatoes in a large pot, cover with water by 2 to 3 inches and bring to a boil over high heat. Lower the heat to medium and
simmer until tender. Transfer to a colander and rinse with cold water until cool enough to handle.
3. Peel and slice the potatoes 1⁄8 to 1⁄4 inch thick and layer in the prepared dish.
4. In a saucepan over medium heat, melt the butter. Add the flour and cook until golden. Add the milk all at once and raise the heat to medium-high. Continue cooking, stirring constantly, until the mixture bubbles and thickens. Off heat, gradually stir in the cheese until melted. Season to taste with salt and pepper.
5. Pour the cheese sauce over the potatoes and season with additional salt and pepper. Sprinkle lightly with paprika. Bake until top is golden brown, about 55 minutes.
PAGE 4 | UMASS DINING