When your vegetable dish has potatoes and cheese in it, what’s not to love? I made meatloaf to serve this with, but I think it would be especially good served with ham or pork chops. This potato recipe would also be great to take to a potluck dinner since it can be made ahead and then baked just before serving.
If you don’t have bread crumbs to put on top, you could use cracker crumbs or even some more shredded cheddar cheese. I prefer sharp cheddar, but any type will do. As for the Parmesan, if you are only used to the kind in a can, you won’t believe the difference in the taste of fresh Parmesan that you have shredded. It’s amazingly different!
Cheddar Parmesan Potatoes
Yield: 6-8 servings
- 1/4 cup margarine
- 1/4 cup flour
- 2 cups milk
- 1/2 teaspoon salt
- 1 cup (4 ounces) cheddar cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 5 cups peeled, sliced, and cooked potatoes
- 1/4 cup buttered bread crumbs
In a saucepan, melt butter over low heat. Stir in flour until smooth. Gradually add milk; cook and stir over medium heat until thickened. Remove from heat.
Add salt and both cheeses. Stir until cheeses are melted.
Add potatoes and gently stir until mixed.
Place in a greased 2 quart baking dish. Sprinkle bread crumbs on top.
Bake uncovered at 350 °F for 30-35 minutes.