Potatoes are my favorite. Ever since I was a little kid. They just make me happy.
If my husband were to make me sad or angry, and then as a peace offering, he’d make me potatoes? Any potatoes? Forgiven.
These ones are no exception.
Oh man, they’re good.
My mom was a smart woman back in the day. She took Betty Crocker’s recipe and made it a million times better.
I know, who knew it was possible?
I’m glad for the little things, you guys. Glad.
Here’s how to make it!
adapted from Betty Crocker and my mom
- 6 medium potatoes
1/4 cup butter
1 medium onion, chopped (or 2 tbs minced onion)
1 tbs flour
1/2 tsp pepper
1 tsp garlic powder
2 cups milk
- 2 cups shredded natural sharp Cheddar cheese, divided
4 slices bread, cut into chunks (best to use a sturdy bread, not pre-sliced sandwich bread. I use my homemade.)
- Preheat oven to 375 degrees. Spray an 8-inch (or 9-inch) baking dish with cooking spray, set aside.
- Scrub potatoes (do not peel!) and slice potatoes in 1/8-inch slices. Place in the baking dish.
- Cut up the bread into chunks and place in a bowl. Mix in a 1/2 cup of the cheese. Set aside.
- In a saucepan, melt the butter. Add in the onions and cook for about 2 minutes. Mix in the pepper, garlic and and flour. On medium heat, using a whisk, slowly add the milk a half a cup at a time, stirring constantly. Allow the mixture to simmer and add in 1 1/2 cups of the cheese. Continue to stir constantly and allow the mixture to come to a boil for a minute. It will thicken up.
- Pour sauce over top of the potatoes and bake for 45 minutes.
- Remove the potatoes from the oven and sprinkle the bread and cheese mixture on top. Place back into the oven and bake for another 10-15 minutes until the bread is toasted and the cheese is bubbly and golden.