Cheese Potatoes

Submitted by: Marcia

Attributed to: Gram

Category: Vegetable

Description: This is a Gram classic! The trick is to not overcook your potatoes and you are so tempted to not drain enough water. The cooking time on the potatoes will vary depending on how you cube your potatoes. If you prefer larger cubes, increase the cooking time. Lastly, the word from Gram was you can never have too much cheese!

Prep time: 15 minutes

Total time: 30 minutes

Servings: 4

Difficulty rating: 3

Ingredients:

4 Medium potatoes peeled and cut into 1”cubes

2-3 Tablespoons flour

1 Teaspoon sugar

____Milk, enough to shake

____Grated extra sharp cheddar cheese

Special tools/utensils needed:

Directions:

1. Boil potatoes in salted water until tender but NOT mushy, about 10 minutes. You can test the doneness of the potatoes by placing a fork or the blade of a knife into the potato. Drain water into a separate bowl until potatoes are not quite covered. 

2. Keep the remaining water the potatoes were boiled in for future use. For example, if your white sauce is too thick it can be diluted with this water. Additionally, if you are lucky enough to have some leftover potatoes, once they are refrigerated your sauce will thicken. Add some of that retained water before warming.

3. Mix the flour, sugar and milk. Shake to get lumps out. Pour into potatoes. Stir until blended well. 

4.  Add cheese, stir and finish with a few dollops of butter and fresh ground pepper.