Cheesy Potatoes

1. 1

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

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

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

6. 6

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

7. 7

   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.

8. 8

   Yummm.

9. 9

   Jeannene

* Per serving · 4 servings · Values may vary.

No additional tips available.