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Julienned Potatoes Yummy


3 large potatoes
4 T. butter
4 T. all purpose flour
1 to 1 1/2 C. milk
1/4 tsp. mustard powder
1/4 tsp. salt
1/4 tsp. paprika
1/3 tsp. pepper
3 C. shredded sharp cheddar cheese


in a pot melt the butter and whisk in the flour over med. high heat cook for 35 seconds then add 1 c. of milk whisking as it begins to thicken add in 1/4 – 1/2 C. more milk until it reaches a -thin gravy- like consistency remove from the heat and stir in 1 1/2 C. cheese and the seasonings

wash the potatoes leaving the skin on use a mandolin to julienne them or a knife to cut them into thin matchsticks place half of the potatoes in the bottom of a 2.4 quart casserole dish pour half of the cheese sauce over the potatoes and spread around top that with 1/4 C. of the remaining cheese place the rest of the potatoes on top of that and then top with remaining sauce cover with foil and place in a 500 degree oven for 35 minutes remove and uncover and top with remaining shredded cheese return to the oven for 20 more minutes let sit 6 minutes before serving