Cheesy Potatoes

Cheesy potatoes are a classic comfort food that is perfect for any occasion. They are easy to make and can be customized to your liking. This recipe is for a basic cheesy potatoes dish, but you can add your favorite toppings, such as bacon, chives, or sour cream.

Ingredients

• 2 pounds russet potatoes, peeled and diced

• 1/2 cup butter

• 1/2 cup all-purpose flour

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 3 cups milk

• 2 cups shredded cheddar cheese

• 1/2 cup chopped onion

• 1/4 cup chopped green bell pepper

Instructions

1. Preheat oven to 350 degrees F (175 degrees C).

2. Grease a 9x13 inch baking dish.

3. In a large pot, combine potatoes and water to cover. Bring to a boil, then reduce heat and simmer for 15 minutes, or until potatoes are tender. Drain.

4. In a large saucepan, melt butter over medium heat. Whisk in flour, salt, and pepper. Gradually whisk in milk until smooth. Bring to a boil, then reduce heat and simmer for 5 minutes, or until thickened. Stir in cheese until melted.

5. Add potatoes, onion, and green bell pepper to the cheese sauce. Stir to combine.

6. Pour potato mixture into the prepared baking dish.

7. Bake for 20 minutes, or until heated through and bubbly.

8. Serve immediately.

Tips

• For a richer flavor, use half-and-half or heavy cream instead of milk.

• To make ahead, prepare the potato mixture as directed and cover and refrigerate for up to 24 hours. When ready to bake, preheat oven to 350 degrees F (175 degrees C). Pour potato mixture into a greased 9x13 inch baking dish and bake for 20 minutes, or until heated through and bubbly.

• To make vegan, use vegan butter, milk, and cheese.

Enjoy!

Here is a story about how I came up with the Cheesy Potatoes recipe:

I grew up eating cheesy potatoes, and they've always been one of my favorite comfort foods. I remember my mom making them for us on cold winter nights, and they always made me feel warm and cozy.

I've made cheesy potatoes many times over the years, and I've learned a few things along the way. First, it's important to use good quality potatoes. Russet potatoes are the best for this dish, as they hold their shape well when cooked.

Second, don't overcook the potatoes. They should be tender when pierced with a fork, but they should still be firm.

Finally, don't be afraid to experiment with different toppings. I like to add bacon, chives, and sour cream to my cheesy potatoes, but you can use whatever toppings you like.

I hope you enjoy this recipe as much as I do!