Cheesy Potato...S-o-o..Good



I love to prepare this cheesy potato recipe, when I have a potluck dinner to go to, the day before I parboil the potatoes with their skins on, slice as I would for scalloped potatoes and layer them in my pan, cover and refrigerate, then on the day of the dinner I make the sauce and add to potatoes and top off with cheese and bread crumbs and a good sprinkle of paprika.

Potatoes are an important component of the well balanced diet. A medium potato, baked or boiled, is an excellent source of vitamin C. yet provides only 100 calories.

My Cheesy Potatoes are topped with everyone's favourite cheddar, with the thriving cheese industry now produces so many varieties, and since cheese is really a concentrated form of milk, it contains most of milk's proteins, essential minerals, vitamins and other nutrients.......concentrated.

An ounce of Cheddar has about the same protein as an ounce of meat, plus calcium, phosphorus and vitamin A. Real cheese is a natural food that's so good to eat and so good for you.

Did you know that you can freeze most cheeses, except for the fresh kinds like cottage or ricotta? You  can either grate it or cut it into pieces 1 inch thick, making 1 pound (500g) packages wrapped well in aluminum foil. To use put the wrapped cheese in the refrigerator to thaw slowly. The flavour of the cheese will be the same but the texture might change slightly, making it ideal for cooking. Knowing this you can stock up on cheese specials  when they come your way.

There should never be any waste with cheese, even cheese that's hardened can be grated and kept in airtight containers in the fridge or freezer for later use in cooking. 

Ingredients

  • 12-15 Medium Potatoes

  • 1 Large onion

  • 2 tbsp Flour

  • 1 tsp Salt

  • 1/2 tsp pepper

  • 4 cups Milk

  • 4 cups Shredded cheddar cheese

  • 1/2 cup Bread Crumbs

    Preparation:

  • Parboil potatoes with skins on for 20 minutes.

  • Slice as you would for scalloped potatoes

  • and layer them in a four-quart casserole.

  • Cook the onion in butter until tender.

  • Stir in flour, salt and pepper.

  • Heat until bubbly. Add milk and 2 1/2 cups of cheese

  • Heat until boiling.

  • Pour over potatoes and bake at 325 for 1 1/2 hours.

  • mix leftover cheese and bread crumbs and sprinkle over

  • potatoes. Add paprika and cook for another 20 minutes.

  • Serves... 12 to 14


     



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