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5 cups thinly sliced potatoes (I used russet, unpeeled, very thinly sliced) 3 tablespoons butter 3 slightly heaping tablespoons flour 2 cups milk 1 teaspoon salt (I used garlic salt) 1 cups grated sharp cheddar cheese
In a large sauce pan, melt butter and blend in flour. Let cook for a minute. Add all of cold milk, stirring with a whisk. Season with salt. Cook sauce on low until smooth and boiling, stirring occasionally with a whisk. Reduce heat and stir in cheese. Continue to cook until melted.
Add the sliced potatoes, and toss until all them are coated in the cheese sauce. Pour into a prepared pan. Cover with foil.
Bake at 350F for 1 hour. Remove foil and return to oven for an additional 30 minutes, or until potatoes are fork tender.