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  • Cheese and Potato Casserole

    1 vote
    Cheese and Potato Casserole
    Servings: 100
    by DCMH
    562 recipes
    		 >

    Ingredients

    • 4# potatoes, dehydrated, sliced
    • boiling water, as needed
    • 2 Tbsp salt
    • 3 qts milk, nonfat dry
    • 2 gals water, warm
    • 4 cups margarine
    • 4 cups flour, all-purpose
    • 2 Tbsp salt
    • 4# cheese, American processed, diced
    • 2 cups dry bread crumbs
    • 2 cups margarine, melted

    Directions

    1. Cover potatoes with boiling water. Add salt and bring to a boil. Cook 15-25 minutes or until potatoes are just tender. Drain well.
    2. Place potatoes in well greased pans (12 x 20 x 2 inch).
    3. Stir dry milk into warm water and mix well. Heat milk to just below boiling point. Do not boil.
    4. Mix melted margarine with flour and salt until smooth. Add to hot milk. Cook and stir over low heat until smooth and cheese is melted into sauce.
    5. Divide the sauce between pans of potatoes. Stir lightly to mix the potatoes and sauce together.
    6. Sprinkle bread crumbs over top of pan. Top with melted margarine. Bake at 375 for 30 minutes or until hot and bubbly.

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