Small Batch Cheesy Potatoes

 Goes great BBQ chicken, burgers or pork chops.  If I dice the potatoes and not shred them, I will par boil them for about 5 minutes and then drain them.  I do this to make sure the potatoes get done enough.

SMALL BATCH CHEESY POTATOES

(serves 2)

Sauce Ingredients:

*3 butter

*3 tablespoon all-purpose flour

*1/2 cup whole milk (or heavy cream)

Potato Ingredients:

*2 cups of peeled and diced potatoes very small, or shred them (or frozen hash browns)

*1/3 cup sour cream

*3 tablespoons butter, melted

*1/4 cup onion, diced

*1 garlic clove, minced

*1/4 teaspoon salt

*1/4 teaspoon ground black pepper

*3/4 cup cheddar cheese, grated

*2 teaspoons dried chives

Topping Ingredients:

*1/3 cup bread crumbs (I used whole wheat)

*2 tablespoons butter, melted

Sauce Directions:

~In a small saucepan over medium heat, melt butter.

~Whisk flour and cook for 1-2 minutes, continuously whisking.

~Slowly whisk in milk.

~Cook until mixture thickens, whisking the entire time (4-6 minutes).

~Remove from heat and set aside.

Topping Directions:

~In a small bowl, mix bread crumbs and melted butter together until well combined.

Potato Directions:

~Preheat oven to 350 degrees.

~Lightly grease a 8x5 inch baking dish (or a small oven proof skillet).

~In a small bowl, mix potatoes, sour cream, melted butter, onion, garlic, salt, pepper, cheese, chives and sauce mixture until well combined.

~Pour into prepared dish.

~Sprinkle crumb topping over top of potatoes.

~Bake in preheated oven for 45-50 minutes, or until potatoes are tender and golden brown and bubbly around the edges.