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These potatoes are the awesome. For real. I love them, and I could eat way, WAY too many of them if I allowed myself. Which I did, the morning after I made these, when I ate the leftovers for breakfast. Cheesy potatoes are a breakfast food, right?

These are incredibly simple to throw together, and then its just bake & eat. Very easy.

Start by melting some butter in a sauce pan.

When the butter is melted add the flour and whisk in until combined. Let this cook a bit over low heat, stirring frequently, until it starts to look a little golden. You want a developed roux if you want what you are adding to it to be flavorful.

When that’s nice and golden and delicious, add in the milk. About 3 cups. Let it cook a bit, stirring stirring and stirring some more over medium-low heat, until it thickens up.

Now add in a tsp of dry mustard. Add in 1/2 tsp of salt. A few shakes of pepper. 1 tsp of A-1 steak sauce. Stir this all up well and turn the heat down as low as it’ll go.

If you haven’t already, peel and thinly slice 6-7 medium sized potatoes. I use my awesome Pampered Chef Mandolin or my slicer on my mixer. Makes the slicing much faster, thinner, and more uniform. You could use frozen hashbrowns for this if you really wanted to. I don’t, but you certainly could!

When the potatoes are sliced, lay ⅓ of them them down evenly in a greased or pammed casserole dish. Now take a few handfuls of cheese and toss this on the potatoes.

Pour about ⅓ of the milk mixture over the potatoes and shake the pan around a bit to make sure to get the cheesy rouxy goodness everywhere. Now top it with another layer of potatoes.

Then add more cheese and sauce.

Bake the whole thing at 350 until the potatoes are tender, the cheese is melty, and you can’t resist any longer. It’ll take about 35-45 minutes.

Now wait until they won’t burn your mouth horribly, then eat. I served these with our pulled pork sandwiches. I also serve them with a ham dinner, and a few other things.