°4 cups finely chopped potatoes
°3 tablespoons butter
°3 tablespoons of flour
°1 12 cups milk
°1 teaspoon salt
°1 pinch cayenne pepper
°1 cup shredded cheddar cheese
°1⁄2 cup shredded cheese, sprinkled over.
Melt the butter in a small pot and combine with the flour.
Allow for a minute of rest.
Stir in all of the chilled milk with a whisk.
Salt and cayenne pepper to taste.
Cook, stirring occasionally with an electric beater, until the sauce is smooth and bubbling over low heat.
Remove the pan from the heat and whisk in the cheese.
12 of the diced potato should be placed in a lightly greased casserole dish.
Half of the cheese sauce should be poured over the potatoes.
Continue with the second layer of potatoes and cheese sauce.
The remaining cheese should be sprinkled on top.
Color with a small amount of sweet pepper.
Bake for about an hour at 350 degrees Fahrenheit, uncovered.