These potatoes are awesome. For real. I love them, and I could eat way, WAY too many of them if I allowed myself. Which I did, the morning after I made these, when I ate the leftovers for breakfast. Cheesy potatoes are a breakfast food, right?
These are incredibly simple to throw together, and then its just bake & eat. So easy you’re going to add them to your menu for dinner this week!
Ingredients
- 1/3 cup butter + 1 TBSP butter
- 1/3 cup white rice flour
- 3 cups milk
- 1 tsp dry mustard
- 1/2 tsp salt
- a few shakes pepper
- 1 tsp A-1 steak sauce
- 6-7 medium-sized potatoes potatoes
- 3-4 cups cheddar & colby jack cheese
Instructions
- Melt butter. Add rice flour and stir while cooking over low heat until golden brown. Add milk. Stir until thickened. If necessary, add more milk. Add dry mustard, A-1, salt, and pepper. Stir well. Reduce heat to low.
- Peel and slice potatoes into thin, even ovals. Lay into a greased or buttered 10×13 pan. Pour sauce over potatoes. You may not need it all. Reserve extra for mac-n-cheese tomorrow. Sprinkle cheddar cheese over top.
- Bake at 350 for 35-45 minutes, or until potatoes are tender and everything is melted and delicious.
[amd-yrecipe-recipe:415]