Pronto Nacho Potatoes
- Preparing Time: 10 minutes
- Total Time: 40 minutes
- Served Person: 8
- 1.5 tsp salt
- 40 ouces potatoes; sliced (pre-packaged homestyle ver
- 4 tablespoon rice flour substitute whatever flour you have on hand
- 4 tablespoon butter, unsalted if using salted butter be sure to reduce the salt to taste
- 0.25 tsp pepper (to taste)
- 2 c milk i used skim, anything more will result in an even creamier sauce
- 8 oz cheese, shredded this is loaded, use as little as half if you wish
- 1 can cream of mushroom soup 15 oz (or alternate flavor i.e. cream of potato)
- 4 tablespoons sour cream optional
- Carbohydrate 11.4647568773012 g
- Cholesterol 23.3673437860424 mg
- Fat 10.7042600133321 g
- Fiber 0.31706250667572 g
- Protein 3.23871562675566 g
- Saturated Fat 5.72401519584539 g
- Serving Size 1 1 Serving (146g)
- Sodium 271.532406271873 mg
- Sugar 11.1476943706255 g
- Trans Fat 1.42357206350963 g
- Calories 153 calories
Preheat oven to 350 degreees. In a saute pan, melt butter and whisk in flour, salt and pepper to taste* at medium heat. Continue to stir/whisk regularly while it comes to a boil and give it another couple of minutes to thicken nicely. Stir in the soup and half the cheese (adding it all at once makes it too thick to stir). Gently fold 1/2 of the potato slices (1 20-oz. package) to coat them with the cheesy sauce. * If not using Taco Cheese (a combo of Colby & Monterey Jack with seasoning already in the package), you will need to add some additional spices in to jazz it. Add in the rest of the cheese and stir until cheese is melted. Grease a casserole dish 10x13 or 11x13 and empty the other package of plain potatoes into the dish. Pour the cheesy glop of potatoes on top. Cover with Foil Heat for 20-30 minutes at 350...to heat it through. Remove Foil and heat for an additional 10 minutes for some browning to occur. Hearty appetites can add a dollop of sour cream or even guacamole.
