2½ lbs. Red potatoes – sliced ¼” thick,
1(8 oz.)Brick cream cheese ,
3 1/2c.whole milk,
2 1/2Tbsp.Adams Reserve Truffle Salt,
1c.shredded Gouda cheese,
1Place a large pot over medium heat and preheat oven to 375 °F.
2Melt butter in bottom of the pot. Add flour and stir until smooth, continue stirring for 1 minute.
3Add the milk and cream cheese, stir until cheese is melted and bring to a simmer.
4Once mixture is at a simmer add sliced potatoes and cook for 15 minutes.
5Spray a 9x13 pan with cooking spray and pour in potatoes. Top with shredded cheese and bake covered for 15 minutes, and then uncovered for 15 minutes.
No Nutritional Information Available