RCI-VG.002.0155.001
Saucy Cheese Taters
Purchased from the Davidson Estate in Terrell, Texas in 1987. Dated 1966. These are very good. I made them right after I purchased this collection and they are a regular in my household and at potlucks.
Prep10 min
Cook5 min
Total15 min
Servings4
Difficultyintermediate
Ingredients
- potatoes2 largepeeled and thinly sliced
- sliced yellow onion2 tablespoons
- 1/2 tablespoon
- 3/4 unit
- 1/4 unit
- 1 teaspoon
- ½ teaspoon
- 2 teaspoons
- 2 teaspoons
- 1 teaspoon
- 1/2 teaspoon
- -cup shredded Monterrey jack cheese1/2 unit
Method
1
Peel and cut the potatoes into evenly sized cubes or slices, then boil them in salted water over medium-high heat until fork-tender, approximately 15-20 minutes.
20 minutes
2
Drain the cooked potatoes thoroughly and set aside, keeping them warm while you prepare the sauce.
2 minutes
3
In a medium saucepan over medium heat, melt the butter until foamy but not browned.
2 minutes
4
Pour the milk into the saucepan with the melted butter and heat gently, stirring frequently, until the mixture is warm and just beginning to steam.
4 minutes
5
Whisk in the catsup, Worcestershire sauce, Tabasco sauce, salt, black pepper, and cayenne pepper, adjusting quantities to taste and stirring until the sauce is smooth and well combined.
3 minutes
6
Add the cooked potatoes to the sauce, gently folding them in to ensure each piece is thoroughly coated, then reduce heat to low and simmer for 5 minutes to meld the flavors.
5 minutes
7
Transfer the saucy cheese taters to a warm serving dish and garnish generously with freshly chopped parsley before serving immediately.
2 minutes