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Cheese Potatoes

Yield 6 to 8 servings


  • 8 medium potatoes, cleaned
  • 1/2 pound fresh mushrooms
  • 3 tablespoons butter or margarine
  • 1/4 cup plus 2 tablespoons all-purpose flour
  • 3 cups milk
  • 2 cups (8 ounces) shredded Cheddar cheese, divided
  • 3/4 cup grated Parmesan cheese
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon white pepper
  • 1/4 teaspoon red pepper
  • 1/2 teaspoon ground thyme
  • 1/2 cup fine dry breadcrumbs

How to Make It

  1. Cook potatoes in boiling salted water to cover 35 minutes or until tender. Drain well; cool slightly. Peel and cut into 1/2- inch-thick slices; set aside.

  2. Sauté mushrooms in butter in a medium saucepan until tender. Remove mushrooms with a slotted spoon, and set aside. Reserve butter in pan.

  3. Add flour to melted butter in saucepan, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in reserved mushrooms, 1 cup Cheddar cheese, Parmesan cheese, salt, pepper, and thyme.

  4. Place potatoes in a lightly greased 10- x 6- x 2-inch baking dish. Spoon cheese mixture over potatoes. Sprinkle with remaining cheese and breadcrumbs. Bake, uncovered, at 350° for 30 minutes or until lightly browned. Serve warm.

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