photograph by Matt Hulsman

½ cup butter or margarine, divided
¼ cup flour
3 cups milk
1 (10-ounce) block Cheddar cheese, shredded
½ cup green onions, thinly sliced and tops included
1 teaspoon salt
¼ teaspoon pepper
2 pounds potatoes (about 6 cups), washed and thinly sliced
1½ cups soft bread crumbs
¼ cup grated Parmesan cheese

Preheat oven to 325º. Lightly grease 9-inch x 13-inch baking dish. Melt ¼ cup butter in a saucepan over medium heat. Whisk in flour and cook, whisking constantly for 2 to 3 minutes or until flour is lightly browned. Whisk milk into butter mixture; bring to a low boil. Immediately reduce heat, and simmer 6 minutes, or until thickened. Add Cheddar cheese, onions, salt, and pepper. Stir until cheese melts. Spread a quarter of the cheese sauce evenly in prepared baking dish. Layer half of potatoes over sauce; top with half of remaining sauce. Repeat with remaining potatoes and sauce. Bake, covered, for 90 minutes to 2 hours. Stir together bread crumbs, ¼ cup melted butter, and Parmesan cheese. Spread evenly over potatoes. Return to oven, and bake uncovered for 20 to 30 minutes until potatoes are tender and topping is browned.

 

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For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.

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