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.
2Peel and coarsely shred the potatoes.
3In a saucepan, heat milk, cream, salt, mustard, pepper, and nutmeg over medium heat until bubbles form. Reduce heat, add cheese, and stir until melted.
4Place 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
1 cup milk
1 cup heavy whipping cream
1.5 teaspoon salt
1 teaspoon ground mustard
0.25 teaspoon pepper
0.25 teaspoon ground nutmeg
1.5 pounds shredded sharp cheddar cheese
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.
