Total : 50 minutes
Servings : 6
4 cups diced potatoes, 7 tbsp butter, 1/3 cup all purpose flour, 1/3 cup milk, 1/8 tsp freshly ground black pepper, 3/4 tsp salt, 1/2 cup cheddar cheese, 1/2 cup Parmesan cheese, 1 cup soft bread crumbs
Heat oven to 390℉(200°C). Put the potatoes in a saucepan and cover with water.
Bring to a boil over medium-high heat. Lower heat to medium, cover, and continue boiling for about 10 to 15 minutes.
Meanwhile, in a medium saucepan, melt four tablespoons of the butter over medium heat.
Add flour and stir until blended and bubbly. Add the milk and continue cooking, stirring, until thickened.
Reserve about 1/2 cup of the Cheddar cheese and two tablespoons of the Parmesan or Romano cheese; set aside.
Add the remaining Cheddar and Romano or Parmesan cheese to the sauce and continue cooking, stirring, just until cheese is melted.
Add the drained potatoes and stir gently to coat thoroughly. Transfer the potato mixture to the prepared baking dish.
Sprinkle the reserved Cheddar and Parmesan or Romano cheeses over the potato mixture. Melt the remaining butter and toss with the bread crumbs. Sprinkle evenly over the cheese layer.
Bake for 15 minutes, then turn the oven on broil and broil for a minute or so, just until nicely browned.
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