Creamy Cheesy Potato Casserole
Creamy Cheesy Potato Casserole made with real potatoes, butter, milk, flour, and cheese, giving you the perfect cheesy potatoes recipe! Homemade funeral potatoes perfect for holidays, Sunday dinner, or any occasion.
- 3 pounds potatoes russets, washed & peeled
- 2 tablespoons butter
- 2 tablespoons flour
- 12 ounce evaporated milk
- 2 cups milk
- 3 cups shredded cheddar cheese divided
- 1 tsp salt
- 1/4 tsp pepper
Preheat oven to 350F.
Wash and peel your potatoes. Cut the potatoes into bite sized cubes.
Boil the potatoes in salted water until just fork tender, about 10-12 minutes. Drain.
In a large saucepan over medium heat melt the butter and whisk the flour into the melted butter.
Whisk in the evaporated milk until smooth and no lumps remain.
Slowly whisk in the 2 cups of milk. Season with salt and pepper.
Remove the pan from the heat and whisk in 2 cups of cheddar cheese.
Place the potatoes into a buttered 9x13 baking dish.
Pour the cheese sauce over the potatoes and stir lightly to combine.
Sprinkle the top with the remaining 1 cup of cheese.
Bake for 20 minutes until bubbly and cheese is melted. Serve & enjoy!
Calories: 286kcal | Carbohydrates: 26g | Protein: 13g | Fat: 15g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 440mg | Potassium: 647mg | Fiber: 3g | Sugar: 6g | Vitamin A: 478IU | Vitamin C: 23mg | Calcium: 338mg | Iron: 1mg