Goes great BBQ chicken, burgers or pork chops. If I dice the potatoes and not shred them, I will par boil them for about 5 minutes and then drain them. I do this to make sure the potatoes get done enough.
SMALL BATCH CHEESY POTATOES
(serves 2)
Sauce Ingredients:
*3 butter
*3 tablespoon all-purpose flour
*1/2 cup whole milk (or heavy cream)
Potato Ingredients:
*2 cups of peeled and diced potatoes very small, or shred them (or frozen hash browns)
*1/3 cup sour cream
*3 tablespoons butter, melted
*1/4 cup onion, diced
*1 garlic clove, minced
*1/4 teaspoon salt
*1/4 teaspoon ground black pepper
*3/4 cup cheddar cheese, grated
*2 teaspoons dried chives
Topping Ingredients:
*1/3 cup bread crumbs (I used whole wheat)
*2 tablespoons butter, melted
Sauce Directions:
~In a small saucepan over medium heat, melt butter.
~Whisk flour and cook for 1-2 minutes, continuously whisking.
~Slowly whisk in milk.
~Cook until mixture thickens, whisking the entire time (4-6 minutes).
~Remove from heat and set aside.
Topping Directions:
~In a small bowl, mix bread crumbs and melted butter together until well combined.
Potato Directions:
~Preheat oven to 350 degrees.
~Lightly grease a 8×5 inch baking dish (or a small oven proof skillet).
~In a small bowl, mix potatoes, sour cream, melted butter, onion, garlic, salt, pepper, cheese, chives and sauce mixture until well combined.
~Pour into prepared dish.
~Sprinkle crumb topping over top of potatoes.
~Bake in preheated oven for 45-50 minutes, or until potatoes are tender and golden brown and bubbly around the edges.