No need to buy a box of dehydrated potatoes and powdered cheese. Making this dish from scratch is easier (and quicker) than you think.
2 pounds red or russet potatoes, washed and cut into 1-inch chunks
1 tsp. sea salt
2 cups milk
1/4 cup butter
1/4 cup unbleached flour
1/4 tsp. dry mustard
2 cups sharp cheddar cheese, grated (divide into 1 cup measurements)
Boil potatoes with 1 teaspoon salt added to the water until they are tender. Drain potatoes and place into a greased casserole dish. Make the white sauce, melt the butter in a 2-quart saucepan. Add the flour and mustard; stir until flour mixture is bubbling. Pour in milk. Stir constantly over medium to medium-high heat until it comes to a boil. Continue stirring and boil for 1 minute. Remove from heat and gradually stir in 1 cup of shredded sharp cheddar cheese. Pour sauce over cooked potatoes and toss to coat all potatoes. Top with the remaining shredded cheese. Bake at 350 degrees for 15 minutes, or until cheese is melted. Serves 4.
