1Place unpeeled potatoes in a large saucepan, cover with water, bring to a boil, reduce heat, cover, and cook for 30-40 minutes until tender. Drain and refrigerate for several hours or overnight.
2Place unpeeled potatoes in a large saucepan, cover with water, bring to a boil, reduce heat, cover, and cook for 30-40 minutes until tender. Drain and refrigerate for several hours or overnight.
3Place unpeeled potatoes in a large saucepan, cover with water, bring to a boil, reduce heat, cover, and cook for 30-40 minutes until tender. Drain and refrigerate for several hours or overnight.
4Peel and coarsely shred the potatoes.
5Peel and coarsely shred the potatoes.
6Peel and coarsely shred the potatoes.
7In a saucepan, heat milk, cream, salt, mustard, pepper, and nutmeg over medium heat until bubbles form. Reduce heat, add cheese, and stir until melted.
8In a saucepan, heat milk, cream, salt, mustard, pepper, and nutmeg over medium heat until bubbles form. Reduce heat, add cheese, and stir until melted.
9In a saucepan, heat milk, cream, salt, mustard, pepper, and nutmeg over medium heat until bubbles form. Reduce heat, add cheese, and stir until melted.
10Place potatoes in a greased 13x9-inch baking dish, pour cheese sauce over potatoes, and bake at 325°F for 50-55 minutes until heated through. Sprinkle with paprika and top with chives, if desired.
11Place potatoes in a greased 13x9-inch baking dish, pour cheese sauce over potatoes, and bake at 325°F for 50-55 minutes until heated through. Sprinkle with paprika and top with chives, if desired.
12Place potatoes in a greased 13x9-inch baking dish, pour cheese sauce over potatoes, and bake at 325°F for 50-55 minutes until heated through. Sprinkle with paprika and top with chives, if desired.
Ingredients
4 pounds russet potatoes, unpeeled
4 pounds russet potatoes, unpeeled
4 pounds russet potatoes, unpeeled
1 cup milk
1 cup milk
1 cup milk
1 cup heavy whipping cream
1 cup heavy whipping cream
1 cup heavy whipping cream
1.5 teaspoon salt
1.5 teaspoon salt
1.5 teaspoon salt
1 teaspoon ground mustard
1 teaspoon ground mustard
1 teaspoon ground mustard
0.25 teaspoon pepper
0.25 teaspoon pepper
0.25 teaspoon pepper
0.25 teaspoon ground nutmeg
0.25 teaspoon ground nutmeg
0.25 teaspoon ground nutmeg
1.5 pounds shredded sharp cheddar cheese
1.5 pounds shredded sharp cheddar cheese
1.5 pounds shredded sharp cheddar cheese
0 paprika and chopped chives
0 paprika and chopped chives
0 paprika and chopped chives
Equipment
large saucepanbox grater or food processor13x9-inch baking dish
Tips
Don't overcook the potatoes; you don't want them too mushy.
Peeling boiled potatoes is much easier than peeling raw ones.
Shred the potatoes using a box grater or a food processor fitted with a grater attachment.
For a perfectly smooth cheese sauce, add the cheese gradually, half a cup at a time, until it has melted, then add more cheese.
Working slowly will help to maintain the temperature of the sauce and prevent lumps from forming.
Use frozen hash browns for a speedy version.
Cut potatoes into different shapes: shredded, diced, or thinly sliced.
Add cooked vegetables: caramelized onions, bell peppers, mushrooms, or spinach.
Change the cheese: Gruyere, fontina, smoked Gouda, Parmesan, or Asiago.