Whip It Up Wednesday: Adam’s Cheesy Potatoes from Our Mini Family

Today I have a guest post for you. I am dealing with a little one with the flu and Cathy from Our Mini Family has graciously let me share one of her awesome recipes with you guys today! Thanks Cathy – this sounds delicious, by the way, I cannot wait to try it!

Come one, come all!

Enjoy these fabulously decadent cheesy potatoes made by my rockstar husband, Adam! Seriously Adam, if you are reading this I have to tell you: this is by far your best recipe yet.
#soproudofyou #omnom

Yes, it is simple in that it’s cheese and potatoes but you guys…you have NO IDEA how good these are until you try them! The combinations of cheeses he uses are just on point and seriously I would eat these every day (I would become huge from consuming so many potatoes with not enough exercise to weight out the intake of carbs from them, but OMG it would still taste just as amazing each and every day).

Details

Serves	Cook Time	Total Time	Prep Time	Publisher
2-3	1 hour	80-90 minutes	20-30 minutes	CatharineMini

Ingredients

• 4 Russet Potatoes
• 1.5 cups of half and half
• 3 tablespoons butter
• 3 tablespoons flour
• 1.5 cups of shredded cheddar cheese sharp
• 1/2 cup of shredded Parmesan cheese
• 1 tablespoon of paprika
• A sprinkling of fresh basil

Instructions

1. 1. Skin and cut potatoes into medium slices (usually get about 6-10 potato slices per potato)
2. 2. Cool the potato slices in water (with icecubes) for about 30-45 minutes in the fridge. It keeps them from going soggy during the cook process and if you have leftovers, you can make super crispy potato skins!
3. 3. Melt butter in sauce pan on low-med heat.
4. 4. Mix in flour to butter in sauce pan– the flour will clump as it mixes.
5. 5. Mix in the cream and whisk for about 5 minutes on low heat until everything combines.
6. 6. Evenly mix the parmesan and cheddar cheese into the sauce pan and mix until it is fully melted. Keep on low to stop it from hardening and move back to your potatoes.
7. 7. Use a thin amount of oil (or butter) on the bottom of a casserole dish. Then line the bottom layer of the dish with your first batch of potatoes. try to keep them from stacking on each other as much as possible.
8. 8. Cover the first layer in about 1/3 of the sauce and spread evenly. Most recipes will call for two layers of potatoes/sauce, but I have experimented and found that multiple layers (3-4) cook through just fine as well, as long as you are spreading evenly.
9. 9. Repeat your layers even with sauce. On the top layer, I usually throw a bit of extra cheese (not from the sauce) on top, as well as garnishing it with a bit of paprika and basil to give it that “finished” look.
10. 10. Cook at 350F for 45-55 minutes, and Voila–You’re done!

Notes