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Author Notes: I'm posting this recipe in response to a recent Hotline discussion of favorite Thanksgiving sides. This is the dish I looked forward to every holiday as a child and continue to make now that I'm the chef in the kitchen. Honestly, I could eat it every day if it wasn't so decadent. You can easily adapt this recipe to a variety of cheeses, but since it's a holiday memory for me, I stick with the original cheddar. —Phoenix Helix
cups Potatoes (approximately 6 large russets)
cups Milk (either whole or 2%)
cups Grated Sharp Cheddar Cheese (for sauce)
cup Grated Sharp Cheddar Cheese (for topping)
Paprika for topping
- Preheat oven to 350
- Peel potatoes & chop into cubes. Boil for 10 minutes.
- In separate saucepan, melt butter. Once melted, add flour & whisk until it forms a paste. Then add milk, salt & pepper; whisk until smooth. Cook over medium heat until sauce thickens, whisking as needed. Once the sauce is thick, add 2 cups grated cheese and stir with spoon until melted. Remove from heat & stir in sherry
- Drain potatoes & place in large oval casserole dish. Pour sauce over potatoes. Sprinkle 2/3 cup cheese over top. Sprinkle with paprika. Bake covered for 30 minutes.
- For Thanksgiving, you can prepare this dish the night before & wait to bake them until Thanksgiving Day. Just double the cooking time, since it's cold from the fridge.