Ingredients

6 potatoes sliced

1 1/2 cups Kraft cheddar cheese grated

2 cups Borden milk

4 tablespoons Argo cornstarch

1/2 teaspoon salt

2 dash(es) Tabasco sauce

1/4 teaspoon white pepper

1/8 teaspoon cayenne pepper

1/4 teaspoon paprika

1/2 stick margarine or butter

 

Instructions:

Peel potatoes and slice 1/2″ thick. Boil in 4 cups of salted water. Cook 6 minutes only! Drain. Melt butter and add cornstarch until it bubbles. Add paprika, salt, and white pepper. Gradually add milk and stir constantly until thick. Remove from stove and add cheese. Add Tabasco and cayenne. Into oblong Pyrex casserole, place drained, sliced potatoes evenly. Pour sauce on top. Cover with more grated cheese and cook at 350 degrees for 20 minutes or until bubbly. Can be frozen.