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Ingredients
US|METRIC
4 SERVINGS
- 6 Tbsp. butter
- 6 Tbsp. all purpose flour
- 1 tsp. freshly ground black pepper
- 4 cups 2% milk (whole OR)
- 10 oz. shredded cheddar cheese (we always use extra sharp!)
- 12 yukon gold potatoes (medium)
- 1 cup finely chopped onion
- 2 Tbsp. chives (chopped, fresh or dry OR chopped parsley)
- 1/2 tsp. smoked paprika (or regular)
- 1/8 tsp. nutmeg
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Reviews(1)
Erin M. 6 years ago
I made this and wasn't super impressed. Not sure if my definition of a medium potato is too large, but the cheese to potato ration seemed a bit low. I like the idea of the onion in there. But they came out super crunchy and like they didn't cook at all with the potatoes. More seasoning is needed too. The potatoes suck up too much of the salt in the cheese to not add some. I'll try it again with some adjustments. Needed more cook time too. If it was more spread out maybe it wouldn't have .