Cheesy Potatoes

When choosing the optional bacon, saute this in a large iron skillet first until crispy. Remove from the pan.

Slice the onion into strips and saute in 4 tablespoons butter in the bacon pan with all the bacon residue remaining, until golden. Shred the potatoes and cook with the onions until cooked through, about 10-15 minutes.

To make the cheese sauce, melt the remaining 2 tablespoons butter in a sauce pan. Add the flour, mix together and heat through for 1 minute. Pour in the milk and whisk together. Heat for about five minutes.

Separate the egg yolk from the white. (Save the white for other uses—they are endless.) Cream the yolk in a small dish and pour in a half cup of the milk/flour mixture to temper the egg. Pour the tempered egg into the milk mixture and heat for another 5 minutes. Remove from heat.

Now add the cheese to the white sauce and mix together until the cheese is melted completely.

Pour the cheese sauce over the potatoes and mix together thoroughly. Be sure to add in the bacon pieces as well.

My family doesn’t have the patience to wait until this bakes in the oven, but you can bake it at 350 degrees for 15 minutes.

Yummm.

Jeannene