Julienned Potatoes

2 large potatoes
3 T. butter
3 T. all purpose flour
1 to 1 1/2 C. milk
1/4 tsp. mustard powder
1/4 tsp. salt
1/4 tsp. paprika
1/4 tsp. pepper
2 C. shredded sharp cheddar cheese


In a pot melt the butter and whisk in the flour over med. high heat. Cook for 30 seconds then add 1 C. of milk, whisking as it begins to thicken. Add in 1/4 – 1/2 C. more milk, until it reaches a “thin gravy” like consistency remove from the heat and stir in 1 1/2 C. cheese and the seasonings.

Wash the potatoes, leaving the skin on, use a mandolin to julienne them or a knife to cut them into thin matchsticks. Place half of the potatoes in the bottom of a 2.5 quart casserole dish. Pour half of the cheese sauce over the potatoes and spread around. Top that with 1/4 C. of the remaining cheese. Place the rest of the potatoes on top of that and then top with remaining sauce. Cover with foil and place in a 400 degree oven for 30 minutes. Remove and uncover and top with remaining shredded cheese. Return to the oven for 15 more minutes. Let sit 5 minutes before serving.

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