2 ½ lbs. Red potatoes – sliced ¼” thick,
1 (8 oz.) Brick cream cheese ,
1/2 stick butter,
3 1/2 Tbsp. flour,
3 1/2 c. whole milk,
2 1/2 Tbsp. Adams Reserve Truffle Salt,
1 c. shredded Gouda cheese,
1 Place a large pot over medium heat and preheat oven to 375 °F.
2 Melt butter in bottom of the pot. Add flour and stir until smooth, continue stirring for 1 minute.
3 Add the milk and cream cheese, stir until cheese is melted and bring to a simmer.
4 Once mixture is at a simmer add sliced potatoes and cook for 15 minutes.
5 Spray 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