Gormet Cheesy Potatoes

July 14, 2016
Who doesn’t love potatoes? I mean, what is not to love about something that goes so well as a filler, thickener and just plain old GREAT holder of sour cream?
One of our favorite ways to serve potatoes is a cheesy potato dish that we call Gourmet Potatoes. It is certainly not gourmet, to most people, but the richness of the cheese sauce with the diced potato can’t be beat. It is also special, since it is the first dish that my oldest looked up and made all by himself years ago. I mark down the date, when one of the kids makes something with little to no help. At this rate, I will have a cookbook of dated memories, along with plenty of stains. You have to love that.
Here is my recipe for Gourmet Potatoes, simply cheesy potatoes. These can be made a main dish by adding leftover ham, sausage or other meat that you have. Also, make them and keep them warm in the crockpot if needed. I save the leftovers from a double batch, and use as a base for a soup later in the week. It gives a rich, filling flavor to lunches with no leftover feel.
Gourmet Potatoes(easily doubled)
Peel and cube 4 cups of potatoes
1/3 cup onion, diced
1/2 stick of butter
Prepare potatoes as above. Boil in salted water until tender. Drain
Saute onion in butter until soft. Add the following:
Salt and pepper to taste
1/4 cup of flour
Stir and cook for 1 minute, then add:
1 1/2 cup milk. Heat until thick but do not boil
Add 2 cups American or sharp cheese – I use a good sharp and omit salt
Stir until cheese is melted and mix in drained potatoes. 
Bake if desired, at 325 degrees for 30 minutes, or until lightly browned.
Seriously? These are just as good reheated the next day. Because they are homemade, they are also guilt free as far as preservatives and salt content are concerned.

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