Cheese and Potatoes, a match made in heaven

I LOVE CHEESE!!!!!! I might love cheese more than bacon. I think cheese covered bacon might

be my dream food. Potatoes are OK but I don't love them like I love cheese and bacon. I do love it when cheese and potatoes hang out together though. They are a tasty couple. Last fall I was looking for a way to make Au Gratin (cheesy taters as we call them) myself, like homemade, not from a box. I found a million recipes but I didn't want to go to the store and they all called for stuff I didn't have. Then I found this. It only has 5 ingredients, 5 ingredients I almost always have on hand. WOOHOO!!! They are delicious and super easy to make. I like to pair them with grilled pork loin. So so so so so so yummy.

Here's the stuff you need.

Peel and wash potatoes. If you have a helper, one person can deal with the taters and the other can deal with the sauce. If you don't have a helper I'd peel and wash, make the sauce, THEN slice the taters.

The recipe says to slice the potatoes thin. I've found that they need to bee about 1/4 inch thick. I got The Dad a fancy schmancy slicer for Christmas last year, it has a dial with thickness measurements. This is how I know it is 1/4 inch. This time we decided to try to julienne the potatoes. It worked wonderfully, but if you don't have a slicer it will be a huge PITA. I actually hate washing the slicer so I usually just cut them with a knife, only one easy thing to wash. Once the potatoes are cut throw them in a buttered 9x13 baking dish. Make sure it is REALLY buttered well.

The sauce is very simple. Melt the butter and add the flour. Let it cook for a minute or so, add the milk. Stir it up so the flour/butter dissolves and let it cook for a few minutes. While the is cooking CUT THE CHEESE!!!! The recipe says 3 cups. I measured it once. Then I had to wash a measuring cup. BLECK. I just use 3/4 of a 2lb loaf of Velveeta (or whatever the store brand is). I usually cut it in fairly large chunks. The Dad likes to cut it in little bitty squares. I am assuming he thinks it will melt faster that way. It probably does but it also takes 100 hours to cut. At any rate add the cheese to the milk and cook it until all the cheese melts. EASY PEASY

Here is a picture of the flour and butter. This is called a roux. I feel like a real chef when I make this, I think because it has a fancy name.

This is after the milk has been added

The CHEESE

The sauce, delightful cheesy goodness

After the sauce is done season the potatoes with salt and pepper. Make sure the stir them up so the salt and pepper get distributed evenly. Pour the cheesy deliciousness on the potatoes and throw them in the oven. 350 for 45 - 60 minutes. The first few times we made this the cheese sauce boiled over so we usually put something UNDER the potatoes while they are cooking. It makes clean up WAY easier.

Don't they look tasty?

Cheesy Taters (or Au Gratin Potatoes) borrowed from Chef Sara @ Chef Sara's Kitchen

serves 4-6

10 potatoes, peeled & sliced thin

2 tablespoon butter

2 tablespoon flour

2 cup milk

3 cup Velveeta, cubed

Place potatoes in greased cake pan Season with salt & pepper Make cheese sauce:

Melt butter, stir in flour until smooth Add milk Bring to gentle boil then add cheese Stir until cheese has melted Cover potatoes with cheese mixture Oven 375F Bake covered 45 min Uncover for an additional 15 min.