Cheese and Garlic Potatoes
Prep
30m
Cook
10m
| Category: | Breakfast & Brunch |
| Seasons | October |
| Cuisine Type | Latin |
Ingredients
Cheese & Garlic Potatoes
| 20 small red potatoes |
| 4 Tbs butter |
| 2 cups evaporated milk, chilled |
| 4 Tbs flour |
| 3 cups cheddar cheese, grated |
| salt & pepper |
| garlic powder |
Cheese and Garlic Potatoes Directions
- In a medium pan, boil red potatoes for 5 minutes. Turn off stove and let sit until done with sauce.
- Melt butter in a large non-stick pan.
- Add flour and stir until flour is cooked, about 1 minute
- Add the chilled milk to the mixture, slowly, whisking and mixing wel to avoid lumps.
- reduce heat to low and keep whisking until completely blended.
- Add parsley and garlic powder, stirring for 2 minutes. (add the garlic powder to meet you taste, making sure you don't add too much.)
- Remove sauce from heat.
- Add the cheese 1 cup at a time, mixing until all the cheese is melted completely in the sauce.
- Cut the boiled potatoes in half, adding them to the garlic sauce.
- Add salt and pepper to taste.
Nutrition facts
Serving size 1/2 cup vegetarian gluten free
Per Serving
| Kcal: | 825 kcal |
| Fibers (g): | 9.8g |
| Sodium (mg): | 529mg |
| Carbs: | 103.6g |
| Sugar (g): | 14.5g |
| Fat: | 33.6g |
| Saturated fat (g): | 20.8g |
| Cholesterol: | 104mg |
| Proteins: | 31.2g |
