People tend to say potatoes can’t be frozen for later, but I had some leftovers that I decided to freeze for a later time. They were just as tasty when I had them for lunch the next week!
To make the prep work easier, you could use a mandolin vegetable slicer to slice the potatoes. It will make this much quicker for you, especially if you are cooking for a larger crowd and decide to double the ingredients. But these are well worth the effort even if you don’t have a slicer!
6 potatoes sliced
1 1/2 cups Kraft cheddar cheese grated
2 cups Borden milk
4 tablespoons Argo cornstarch
1/2 teaspoon salt
2 dash(es) Tabasco sauce
1/4 teaspoon white pepper
1/8 teaspoon cayenne pepper
1/4 teaspoon paprika
1/2 stick margarine or butter
Peel potatoes and slice 1/2″ thick. Boil in 4 cups of salted water. Cook 6 minutes only! Drain. Melt butter and add cornstarch until it bubbles. Add paprika, salt, and white pepper. Gradually add milk and stir constantly until thick. Remove from stove and add cheese. Add Tabasco and cayenne. Into oblong Pyrex casserole, place drained, sliced potatoes evenly. Pour sauce on top. Cover with more grated cheese and cook at 350 degrees for 20 minutes or until bubbly. Can be frozen.
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Quick tip: Adjust the amount of cayenne pepper and Tabasco sauce to your taste.