This is the recipe of a friend of my parents. We loved it as kids and I've made it for my family, who also really like it.

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Recipe Summary

prep:
20 mins
cook:
55 mins
additional:
10 mins
total:
1 hr 25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain, and allow to cool until the potatoes are cool enough to handle. Slice into 1/4-inch slices, and place into a 1-quart baking dish; set aside.

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  • Preheat an oven to 350 degrees F (175 degrees C). Stir the cracker crumbs and melted butter together in a small bowl; set aside.

  • While the potatoes are cooking, melt 2 tablespoons of butter in a saucepan over medium-low heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the milk into the flour mixture, and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, 10 to 15 minutes. Stir in the mustard, salt, pepper, and Cheddar cheese until the cheese has melted and the sauce is smooth; pour over the potatoes. Sprinkle with the cracker crumbs.

  • Bake in the preheated oven until the crackers are golden and the sauce is bubbly, 35 to 45 minutes.

Nutrition Facts

782 calories; protein 25.2g; carbohydrates 109.1g; fat 28.2g; cholesterol 79.9mg; sodium 553mg. Full Nutrition
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Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/14/2009
I think these have great potential. I would definately double the sauce. This was very dry & the potato to cheese sauce ratio was way off. I'm thinking maybe this recipe calls for the smallest red potatoes("B" size) which wasn't specified & I just used the size that came in the 5 lb bag I bought. Now I know & will definately try again:) Read More
(15)

Most helpful critical review

Rating: 2 stars
12/28/2009
Should have read the reviews before making this. My sauce just sat on top of the potatoes. It was too thick to move through the potatoes. Layering may be a better approach. Or adding more milk to the roux...perhaps a cup and a half. Read More
(6)
29 Ratings
  • 5 star values: 10
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 4
  • 1 star values: 4
Rating: 4 stars
04/14/2009
I think these have great potential. I would definately double the sauce. This was very dry & the potato to cheese sauce ratio was way off. I'm thinking maybe this recipe calls for the smallest red potatoes("B" size) which wasn't specified & I just used the size that came in the 5 lb bag I bought. Now I know & will definately try again:) Read More
(15)
Rating: 4 stars
11/07/2011
We loved these, but I did change it up a bit, hence the 4 stars instead of 5! This is a great base recipe to create something totally awesome... I used regular potatoes, doubled the sauce using light velveeta instead of the cheddar and adding a little more milk to thin it out a bit, garlic powder and seasoned salt to taste. I layered the potatoes (which I peeled), some cheese sauce, finely chopped onion, some shredded cheddar and a little blue cheese and then repeated the layers. LOVED the buttered cracker topping! This was a huge hit w/ me and my hubby! These will be made over and over! Thanks for sharing. :) Read More
(13)
Rating: 5 stars
03/23/2009
wow, scrumptious!!! My daughter wasn't sure she'd like it but had two full servings! I made one change: I added 3 chopped scallions to the sauce with the cheese just before pouring onto the potatoes. The sauce is very thick but cooks up delicious. Thanks a lot Cindy! Read More
(12)
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Rating: 4 stars
04/13/2009
double the sauce Read More
(8)
Rating: 4 stars
01/06/2010
The sauce is too thick as written; it won't seep between your potatoes. Add another 1/2 c. (precooked potatoes) or whole cup (raw potatoes) of milk to the written roux. Reduce the cracker crumbs--as written this recipe fits in an 8x8 and you'll never get a cup and a half of crackers spread over that unless you like a really really thick layer of crust on top. (1 cup is sufficient for a 9x13 pan!) Personally I skipped the precooking step--Yukon gold potatoes will cook to done from totally raw in an hour in recipes like this. (I did 40 mins at 350 and 20 mins at 400 because I had to put another dish in.) Thanks for the recipe I rather liked the addition of dry mustard gave it a sort of a tangy bite that we enjoyed. Read More
(8)
Rating: 5 stars
01/20/2010
This is yummy. I didn't melt the cheese in the milk mixture I just added it between the potato layers. I used a combination of sharp cheddar and mozzarella cheese. It took an hour in the oven for me. Came out great! Read More
(7)
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Rating: 5 stars
11/09/2011
Loved this dish. I did double up on the cheese sauce and used my usual white potatoes rather than the red ones. I used Club crackers for the topping and we were all fighting to get the top layer because it was so crunchy and delicious! Very good flavor- thank you. Read More
(6)
Rating: 2 stars
12/28/2009
Should have read the reviews before making this. My sauce just sat on top of the potatoes. It was too thick to move through the potatoes. Layering may be a better approach. Or adding more milk to the roux...perhaps a cup and a half. Read More
(6)
Rating: 4 stars
10/09/2009
Like previous reviewers suggested I doubled the sauce and I agree it's a must. I also replaced 1/2 the cracker crumbs with garlic & herb bread crumbs to give it a little kick. They turned out amazingly good! Read More
(5)
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