o medium and simmer until potatoes are translucent at edges and
Parboil, cool, peeled, and grated potatoes into a greased 2 quart casserole.
Heat cream and milk in a medium saucepan.
Add cheese, dry mustard, and salt, pepper, and nutmeg to taste.
Heat and stir until cheese is melted and mixture is creamy.
Pour cheese mixture over potatoes.
Do Not Stir!
Bake in a preheated 350 degrees F oven for 1 hour or until top is nicely browned.
This recipe may be prepared ahead of time and refrigerated until ready to bake.
Cook potatoes until just tender; let cool.
Peel off skins and cut into 1/2-inch cubes.
Melt butter.
Add flour and slowly stir in milk.
Cook until thick.
Add in cheese and stir until melted. (Can add onion, if desired.)
alted water to boil, place potatoes in the boiling water. Let
ater, cook the unpeeled whole potatoes until just tender when pierced
Boil potatoes until done, but not mushy.
Peel and shred in large flat casserole.
Cool potatoes well before shredding.
I usually do potatoes the day before and let cool in refrigerator overnight.
Heat together the remaining ingredients.
Pour over potatoes.
Dot with butter and paprika.
Refrigerate 24 hours. Bake at 325\u00b0 for 1 hour.
Grease and flour bottom and sides of baking pan.
Preheat oven to 350\u00b0.
Peel and slice potatoes to 1/4 inch thick and lay one layer on the bottom of the pan.
Sprinkle chopped onion over the potatoes and add a few pats of butter.
Place a layer of cheese over everything and sprinkle with a little flour.
Continue layering up until all of the potatoes have been used and cheese is on top.
br>Wash, peel and dice potatoes.
Boil in lightly salted
Cook, peel and dice potatoes.
Place in buttered casserole. Melt butter in saucepan, add flour, milk and pepper, making a white sauce.
Pour sauce over potatoes after putting some of the cheese throughout the potatoes.
Place remainder of cheese on top. May sprinkle with paprika.
Bake at 350\u00b0 for 25 to 30 minutes.
Preheat oven to 400\u00b0.
Wash, peel and dice potatoes; boil potatoes until done (not mushy).
Drain and place in lightly greased 2-quart casserole dish.
Melt 6 tablespoons of butter in medium saucepan; blend flour, then gradually add cream.
Stir constantly; heat to a boil. Add salt and pepper.
Pour over potatoes.
Top with grated cheese.
Melt remaining 2 tablespoons butter; stir into bread crumbs.
Mix until coated; sprinkle over casserole.
Bake for 20 to 30 minutes, until bubbly.
Cover potatoes with cold water in kettle.<
Peel and cook potatoes until tender.
Dice potatoes and place in greased
Early in the day:
In a large, uncovered saucepan over medium heat in 1 inch of boiling water, cook potatoes with skins on with 1 teaspoon of salt for 20 to 30 minutes until potatoes are fork-tender; drain and chill.
About 1 hour before serving, preheat oven to 375\u00b0.
Peel and dice potatoes.
Heat oven to 400\u00b0.
Wash, peel and dice potatoes. Boil in lightly salted water until done.
Drain potatoes and put in a slightly greased casserole dish.
Melt margarine in a double boiler.
Add flour and evaporated milk.
Heat to boiling, stirring constantly. Add salt and pepper.
Pour over potatoes and top with grated cheese.
Sprinkle bread crumbs over casserole.
Bake in a 400\u00b0 oven for 20 to 30 minutes.
Boil potatoes until done but not mushy.
Cool, peel and shred into a buttered 2 1/2-quart casserole.
Heat milk, whipping cream, dry mustard, salt, nutmeg and cheese until cheese is melted.
Pour over potatoes.
Sprinkle with paprika.
Dot with butter.
Cool; refrigerate 24 hours.
Remove from refrigerator 1 hour before baking.
Bake at 325\u00b0 for 1 1/4 hours.
Do not cover during baking.
Serves 8.
Place potatoes in a greased 4 quart
eat and stir in the potatoes.
Season with salt and
Boil potatoes.
Chill and peel them.
In a 13 x 9-inch pan, grate potatoes.
Place potatoes in casserole dish.
Mix soup and milk until smooth.
Add salt, pepper, onion and 1 c. cheese.
Add to potatoes. On top, place remaining cheese, bacon bits and bread crumbs.
Dot with butter.
Bake at 350 degrees for 45 minutes.
Boil potatoes; shred into buttered casserole dish.
Mix remaining ingredients and heat.
Pour over shredded potatoes; sprinkle with paprika.
Cool; refrigerate for 24 hours.
Remove 1 hour before baking.
Bake at 325\u00b0 for 1 hour.