Serves: 8
Total Calories: 248

2 1/2 pounds red potatoes or russet potatoes
1 1/2 cups milk
1 tablespoon flour
1/4 teaspoon black pepper
2 (5-ounce) jars pasteurized process cheese spread sharp
2 tablespoons Parmesan cheese grated

About 1 1/2 hours before serving:

Preheat oven to 375°. Grease an 8 x 8 x 2-inch baking dish. Peel and thinly slice potatoes. Cover with salted cold water set aside.

Meanwhile, in a 2-quart saucepan, whisk milk, flour and pepper until well blended. Stirring constantly over medium-high heat, bring to a full boil. Reduce heat to low and stir in cheeses until melted.

Drain potatoes well and place in baking dish. Pour cheese over. Bake for 1 hour or until potatoes are tender.

Nutritional Facts:

Serves: 8
Total Calories: 248
Calories from Fat: 89

More Recipes from the Make And Take Cookbook Cookbook:
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Golden Beans And Mushrooms
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Pasta, Peas and Pesto
Potato Puff
Scalloped Corn
Spinach Cheese Squares
Spinach Lasagna Roll-Ups
Sunshine Beets
Swiss Onion Casserole
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