Ingredients
8 to 10 medium russet potatoes, peeled and cubed1/4 to 1/2 cup milk3 tablespoons butter1/2 teaspoon saltCHEESE SAUCE:1 tablespoon butter1 tablespoon all-purpose flour3/4 cup milk1-1/2 cups American cheese, cubedSalt and pepper to taste
Preparation
Place potatoes in a large saucepan and cover with water. Cover and bring to a boil; cook for 20-25 minutes or until very tender. Drain well; mash with milk. Add butter and salt; beat until fluffy. Mound potato mixture about 4 in. high on a 9-in. broiler-proof pan; set aside.
In a saucepan, melt butter; stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add cheese, salt and pepper; stir until the cheese is melted.
With a large spoon, form a well 3 to 3-1/2 in. deep and 2-in. wide in the potato mixture. Pour cheese sauce into the well and drizzle down the sides. Broil 4 to 6 in. from the heat for 10 minutes or until the cheese sauce is browned and bubbling.
