These were really good! Everyone loved them. I cut yukon gold potatoes on a mandolin so the were uniformly thin. I lightly sauteed onions and one clove of garlic in a little butter and added that to the flour rue. Like others, I couldn't find shredded American, so I cubed Velveta that melted fine cubed. Also, sprinkled sharp shreds in the potatoes and then layered cheese sauce and potatoes. Again they were probably the best cheese potatoes I have ever had! Enjoy!
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