Cheddar Jack Cheese Potato Casserole
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Ingredients
- 6 potatoes (medium sized)
- 1/4 cup onion (minced)
- 5 tablespoons butter (divided)
- 1/4 cup flour
- 2 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon dry mustard
- 1 cup Cheese Whiz
- 1 cup Cheddar Jack cheese (shredded)
- dash paprika
Directions
| 1. | Peel potatoes and cut into quarters. Place in a large pot and add enough water to cover potatoes. Bring to a boil. Boil for 10 minutes. Rinse with cold water in a colander and let stand for 10 minutes to cool. While potatoes cool, make cheese sauce. |
| 2. | In a large sauce pan, melt one tablespoon of butter over medium heat. Add minced onions and cook for a few minutes until onions are soft. Add additional 4 tablespoons of butter. Stir in flour, salt and pepper. Slowly whisk in milk. Cook over medium heat until thickened and bubbly. Cook for an additional minute. Add dry mustard and cheeses. Stir until melted. |
| 3. | Preheat oven to 350 degrees. Lightly grease a 13" x 9" casserole dish. Cut potatoes into 1/4" slices and arrange half of the potato slices in the casserole dish. Pour half of the cheese sauce over the first layer. Arrange the second layer of the sliced potatoes and pour the remaining cheese sauce over all. Bake for 30 minutes. Remove from oven and sprinkle with paprika. Bake 10 more minutes until golden brown. |
