12 lg. potatoes, peeled, diced, and cooked
6 Tbs. butter
6 Tbs. flour
1 tsp. salt
pepper, to taste
4 c. milk, heated
2 c. shredded cheddar cheese
In a large pot, boil potatoes until tender. Drain.
Meanwhile, in a saucepan, melt butter. Make a roux by stirring in flour and seasonings. Cook for a few minutes, stirring constantly until roux bubbles. Add warm milk. Stir on low heat until it boils and thickens. Stir in ¾ c. of cheese and add to potatoes. (I usually taste it and add more salt at this point.) Place in 9x13 pan and cover with remaining cheese.
Bake at 375 degrees for 20 minutes.