Ingredients:
- 1.5 pounds russet potatoes, peeled and cubed
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup butter, melted
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups milk
Instructions:
- Prep the Potatoes: Preheat your oven to 375°F (190°C). Boil the cubed potatoes in salted water until tender. Drain well.
- Make the Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour until smooth. Gradually whisk in the milk, stirring constantly until the sauce thickens. Remove from heat and stir in the sour cream, salt, and pepper.
- Assemble the Casserole: In a greased 9×13 inch baking dish, layer the potatoes, cheese, and sauce, repeating until all ingredients are used. Top with a final layer of cheese.
- Bake: Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and golden brown.
- Serve: Let cool slightly before serving.
Tips for the Perfect Casserole:
- Sharp Cheddar: For a more flavorful casserole, use a sharp cheddar cheese.
- Creamy Potatoes: Make sure the potatoes are cooked through but still slightly firm.
- Golden Brown Top: For a perfectly browned top, broil the casserole for a few minutes at the end of baking.
Enjoy this comforting and cheesy side dish with your favorite main course!