Whether for Easter or just a happy Wednesday, these potatoes are a great side for ham, chicken or beef.
- 2 large russet potatoes
- 2 cups cheddar cheese
- 1 cup bacon bits
- 1 cup milk
- 1/2 cup chopped onion
- 2 tablespoons flour
- 2 tablespoons butter
- Salt and pepper
- Wash potatoes and slice as thin as possible, about 1/4" to 1/8". Cook in microwave until just soft, about 2 minutes per potato.
- Melt 2 tablespoons of butter in frying pan, add 1/2 cup of chopped onion, and cook over medium heat for 1 minute, add two spoonfuls flour. Stir until it becomes a paste.
- Add one cup milk. Stir constantly until it thickens, about 3 minutes. Remove from pan and set aside.
- Layer potatoes, cheddar cheese and bacon bits in the pan until the pan is full. Pour sauce over potato layers and cook for 20 minutes at 450°F, or until all potatoes are soft, in an oven-safe pan.