1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese, divided
2 teaspoons salt
1/4 teaspoon freshly ground black pepper
How to Make It
Place potatoes in a Dutch oven, and cover with water. Bring to a boil; reduce heat, and simmer for 20 minutes or until tender. Drain. Cover and chill.
Preheat oven to 350°.
Peel and shred the potatoes. Place in a 13 x 9-inch baking dish coated with cooking spray. Melt butter in a large saucepan over medium heat. Stir in the milk, 1/2 cup cheese, salt, and pepper. Cook 8 minutes or until cheese melts, stirring occasionally. Pour over potatoes, and stir gently. Bake at 350° for 45 minutes. Sprinkle with 1/2 cup cheese. Bake an additional 15 minutes or until cheese melts.
Very rich flavor, great taste. I used 2 T butter only, and I sprinkled the top with the cheese at the beginning of baking, so the cheese not only melted, but got a nice crispy texture and a light brown color.
I'm not sure what makes these so good but they just are! I reduced the butter by a tablespoon. The texture is super delicate. The only thing that I didn't like is you have to kind of plan ahead to make them. My hubby flipped for them so I'll be making them again.
This is the best potato recipe that I have made in a long time. I don't know what makes it so special but I would serve this to company anytime. I made 1/3 the recipe for 4 of us and followed the recipe except less time in the oven.