This recipe s a classic dish with layers of potatoes and a rich creamy cheese sauce on repeat! The ingredients are simple in this sweet potato recipe, but it makes the perfect side dish for Easter, Christmas, or Thanksgiving!<\/p>\n
\u00b04 cups thinly sliced potatoes (Yukon Gold or Russet; about 2 pounds more or less)<\/p>\n
\u00b03 tablespoons of butter<\/p>\n
\u00b03 tablespoons of flour<\/p>\n
\u00b01 1\/2 cups of milk<\/p>\n
\u00b01 teaspoon of salt<\/p>\n
\u00b0A dash of cayenne pepper<\/p>\n
\u00b01 1\/2 cups sharp cheddar cheese, divided<\/p>\n
\u00b0red pepper<\/p>\n
<\/p>\n
Preheat oven to 350 degrees. Grease a 1.5-quart baking pan (an 8\u00d78 or 9\u00d79-inch baking dish will work).<\/p>\n
In saucepan, melt the butter also stir in the flour.<\/p>\n
Simmer the sauce until smooth and boiling, stirring occasionally with an electric whisk.<\/p>\n
Reduce heat and stirring in 1 cup of cheddar cheese.<\/p>\n
Put half of the cut potatoes in the baking dish. Pour half of cheese sauce on the potatoes. Repeat the process with the second layer of potatoes and cheese sauce.<\/p>\n
Sprinkling rest \u00bd cup of cheddar cheese on top. Garnish with a little paprika for coloring.<\/p>\n
Bake for about 1 hour at 350\u00b0F or higher, until potatoes are tender.<\/p>\n
Enjoy !<\/p>\n\n