Potatoes Baked with Cheese Sauce

This is my first cooking post so I hope it isn't shit.

If you want to make everyone who eats at your place fat as a hog, serve this as a side dish; Potatoes Au' CVD;

All this is is sliced up potatoes with cheese sauce and the magical badness is in the sauce! The sauce is not all that forgiving so do it slow, at low heat and take your time. You have fucked up if your sauce gets a scum of milk. You have fucked up if you add the cheese before the phase change in the hot milk - it will be watery and thin. The whole sauce process should involve about 15 minutes heating. You can also cook the sauce down a little after you add the cheese, just do it low temp and slow. I use this sauce on eggs sometimes if I'm feeling really decedent.

INGREDIENTS:

• 3 cups diced cooked potatoes
• 6 tablespoons butter or margarine
• 3 tablespoons flour
• 1 1/2 cups milk
• 1 cup shredded Cheddar cheese
• salt and pepper

Method

Start by melting up 3 tbsp of butter why don't you.

Grate up that cheese too while the butter melts;

Once the butter is liquidy it's time to form the roux so dump in the flour and mix it up so that it looks like this - this is a white roux so use low heat and avoid cooking it brown.

Once it looks like that dump in the milk - this is where you have to stand vigilantly over the process - don't let it cook on its own, keep up the stirring so there is no sticking. Sticking sux and so does the formation of milk scum. If your sauce looks like this series does, you are good;

getting there;

OK now the butter droplets go away and it starts to get smooth and thicker so DON'T STOP STIRING, this is where you fuck it up by burning the milk at the bottom and getting nasty sauce.

it's good to see some bubbles

There we go - it sticks to your wooden spoon, it's smooth, white and thick, so yank that off the stove damnit.

Now grab your cheese and dump it on in there (I'm using yellow cheese because that's all I had that day - swiss is better).

After the sauce is looking good, salt and pepper to taste.

Where shall we pour this cheesy, arteriosclerosis causing goodness? How about here;

What I do is take uncooked potatoes and slice em about 1/2 inch thick. Grab something fireproof to cook in and line the bottom with potatoes, then a layer of sliced onions (again uncooked), and repeat until the cooking device is full as seen above! Of course this should be done before you make the sauce but if you forget, no problem, the sauce can be reheated after you slice all that shit up.

Now dump it in.

You can also dump on 1/2 cup of bread crumbs you've cooked up with some butter, salt and pepper at this point if you like a crispy top.

Since we are using raw ingredeants we want to cook this for around an hour at 400. I usually cover it with aluminum foil and check it at an hour - sticking a fork in it should be almost effortless if the potatoes are cooked up right. If they aren't soft just leave it in there some more.

Serve with Prilosec and a Statin of your choice because you WILL feel heartburn, your Triglycerides and LDL will shoot up to the moon and you will cause yourself to develop atherosclerotic plaques pretty much instantly.

Enjoy your coronary heart disease!