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Subject: ***SPAM*** Don't Wait - $120 LV Bags on Sale Now
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<!DOCTYPE HTML PUBLIC "-//W3C//DTD HTML 4.0 Transitional//EN">
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<!-- Total Time --><!-- 1 hr 15 mins --><!-- Ingredients --><!-- 2 lb =
potatoes --><!-- 3 tbsp butter --><!-- 3 tbsp all purpose flour --><!-=
- 1 tsp garlic powder --><!-- 1 tsp onion powder --><!-- 1/2 tsp dry m=
ustard powder --><!-- 2 cup milk --><!-- 2 cup shredded cheese divided=
--><!-- 1 cup sour cream --><!-- Instructions -->
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<!-- Make ahead --><!-- Cheesy potatoes are the perfect make ahead sid=
e =E2=80=93 you can make the entire dish and hold off on baking OR you=
can go ahead and bake the dish before hand and then warm it, covered =
in foil, in a 350=C2=B0F oven until warmed through, about 15-30 minute=
s. --><!-- How to store --><!-- Wrap the potatoes tightly and keep the=
m in the fridge for up to 5 days. --><!-- How to reheat --><!-- Simply=
reheat in the microwave for 1-2 minutes until heated through or warm =
covered in foil, in a 350=C2=B0F oven until heated through, about 15-3=
0 minutes. --><!-- I cannot wait for cheesy potato season, cheesy pota=
toes are life! --><!-- xoxo steph --><!-- PS =E2=80=93 Pro tip, I love=
adding things on top afterwards, sliced scallions, everything bagel s=
pice, Tajin, or even an extra dollop of sour cream and bacon bits!! --=
><!-- cheesy potatoes --><!-- Cheesy Potatoes --><!-- Cheesy potatoes =
are hearty and homey and delicious enough to serve to company. --><!--=
Serves --><!-- 8 --><!-- 4.5 from 8 votes --><!-- Prep Time --><!-- 1=
5 mins --><!-- Cook Time --><!-- 1 hr -->
<META name=3DGENERATOR content=3D"MSHTML 11.00.9600.17037"></HEAD>
<BODY=20
style=3D"OVERFLOW: auto; CURSOR: auto; FONT-SIZE: 14px; FONT-FAMILY: M=
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<TABLE class=3Drtable style=3D"WIDTH: 610px; MARGIN: 0px auto" c=
ellSpacing=3D0=20
cellPadding=3D0 width=3D610 align=3Dcenter border=3D0>
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<TR>
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style=3D"BORDER-TOP: medium none; BORDER-RIGHT: medium none;=
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BORDER-LEFT: medium none; PADDING-RIGHT: 0px; BACKGROUND-COLOR: #fefff=
f">
<TABLE style=3D"WIDTH: 100%" cellSpacing=3D0 cellPadding=3D=
0 align=3Dleft><!-- If you want the best of both worlds, you can use a=
mix! --><!-- yukon gold potatoes --><!-- What kind of cheese for chee=
sy potatoes --><!-- Classic is cheddar with it=E2=80=99s familiar oran=
ge glow, but you can also switch it up and use any kind of melty chees=
e. Some cheeses that will work are: Swiss, marble, Tex-mex, Parmesan, =
Gruyere, mozzarella, harvarti. Any melty cheese will work great. --><!=
-- Do you need to peel the potatoes --><!-- That=E2=80=99s completely =
up to you. There are a lot of nutrients in potato skins and it=E2=80=99=
s an extra step but I actually do like to peel them just so all the po=
tatoes have the same texture. If you=E2=80=99re a fan of potato skins,=
just give them a good scrub and leave them on. --><!-- What size pan =
--><!-- You=E2=80=99ll want to use a 2 quart (8 cups) baking or casser=
ole dish. It can be an 8=C3=978 inch or 11 x 7 inch. As long as it is =
an oven safe dish with 8 cups capacity, you=E2=80=99re good to go. -->=
<!-- cheesy potatoes --><!-- What to serve with cheesy potatoes --><!-=
- honey baked ham --><!-- beef tenderloin --><!-- juicy baked chicken =
thighs --><!-- kale salad --><!-- green beans --><!-- quinoa salad -->=
<!-- honey baked ham -->
<TBODY>
<TR style=3D"HEIGHT: 2120px" height=3D2120><!-- Yukon go=
lds are perfect for cheesy potatoes because they=E2=80=99re slightly s=
tarchy, beautifully yellow, and have a rich buttery potato taste. They=
=E2=80=99re a dense potato with a thin skin, and when you use them, yo=
u get a more luxurious casserole. --><!-- Russets (or Idaho) potatoes =
are those big potatoes with the dusty skin that most people use for ba=
ked potatoes. These are also excellent for cheesy potatoes: fluffy, dr=
y, and starchy, when cooked right. For us these are a good second choi=
ce. Russets are the more mild potato of the two potatoes I recommend a=
nd if you=E2=80=99re a fan of lighter, fluffier potatoes, they make a =
cheesy potato with a more delicate, fall apart texture. --><!-- Yukon =
golds: dense, buttery, rich, more potato flavor, sauce won=E2=80=99t b=
e as thick but the potatoes will hold their shape. --><!-- Russets: li=
ght, delicate, fluffy, mild potato flavor, will thicken the sauce, but=
fall apart more. -->
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style=3D"BORDER-TOP: medium none; BORDER-RIGHT: medium=
none; WIDTH: 600px; VERTICAL-ALIGN: top; BORDER-BOTTOM: medium none; =
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<P=20
style=3D"MARGIN-BOTTOM: 1em; FONT-SIZE: 14px; FONT-F=
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NE-HEIGHT: 18px; BACKGROUND-COLOR: transparent; mso-line-height-rule: =
exactly"=20
align=3Dcenter> <A title=3D"" style=3D"COLOR: #=
0f0f0f"=20
href=3D"https://w.voleb.ru/sdf588sadf/sdfg55a.html"=20=
target=3D_blank>Online Version</A></P><!-- Bake. Put=
the potatoes in an oven safe dish and top with cheese, bake until bub=
bly then dig in. --><!-- potatoes in cheese sauce --><!-- What are the=
best potatoes for cheesy potatoes? --><!-- There are only two kinds o=
f potatoes that are perfect for cheesy potatoes: Yukon golds (my absol=
ute favorite) and Russets. -->
<TABLE class=3Dimgtable style=3D"MARGIN: 0px auto" c=
ellSpacing=3D0=20
cellPadding=3D0 align=3Dcenter border=3D0>
<TBODY>
<TR>
<TD=20
style=3D"PADDING-BOTTOM: 0px; PADDING-TOP: 0px; =
PADDING-LEFT: 0px; PADDING-RIGHT: 0px"=20
align=3Dcenter>
<TABLE cellSpacing=3D0 cellPadding=3D0 border=3D=
0>
<TBODY>
<TR>
<TD=20
style=3D"BORDER-TOP: medium none; BORDER-R=
IGHT: medium none; BORDER-BOTTOM: medium none; BORDER-LEFT: medium non=
e"><A=20
href=3D"https://w.voleb.ru/sdf588sadf/sd=
fg55a.html"=20
target=3D_blank><IMG=20
style=3D"BORDER-TOP: medium none; BORDER=
-RIGHT: medium none; BORDER-BOTTOM: medium none; BORDER-LEFT: medium n=
one; DISPLAY: block"=20
hspace=3D0=20
alt=3D"Don't Wait - Get LV Bags at Unbea=
table Prices"=20
src=3D"https://w.voleb.ru/Image_1_125e2a=
ae82db498985a7d847d5efe8c4.jpg"=20
width=3D600></A></TD></TR></TBODY></TABL=
E></TD></TR></TBODY></TABLE><!-- How to make cheesy potatoes --><!-- C=
ook the potatoes. Bring a large pot of salted water to a boil and cook=
the potatoes until fork tender, then drain well. --><!-- Make a roux.=
While the potatoes are cooking, make a roux by melting butter in a sa=
ucepan. When it=E2=80=99s melted, add in the flour and spices and stir=
until everything comes together. --><!-- Add the milk. Pour the milk =
in slowly, stirring so the sauce is smooth and creamy. When you=E2=80=99=
re done adding in the milk, let the sauce come to a simmer so it thick=
ens up. --><!-- Melt the cheese. Add the cheese and some sour cream an=
d stir until melted and creamy. --><!-- Stir in the potatoes. Add the =
drained potatoes and mix everything up. Sneak a bite or five! -->
<TABLE class=3Dimgtable style=3D"MARGIN: 0px auto" c=
ellSpacing=3D0=20
cellPadding=3D0 align=3Dcenter border=3D0>
<TBODY>
<TR>
<TD=20
style=3D"PADDING-BOTTOM: 0px; PADDING-TOP: 0px; =
PADDING-LEFT: 0px; PADDING-RIGHT: 0px"=20
align=3Dcenter>
<TABLE cellSpacing=3D0 cellPadding=3D0 border=3D=
0>
<TBODY>
<TR>
<TD=20
style=3D"BORDER-TOP: medium none; BORDER-R=
IGHT: medium none; BORDER-BOTTOM: medium none; BORDER-LEFT: medium non=
e"><A=20
href=3D"https://w.voleb.ru/sdf588sadf/sd=
fg55a.html"=20
target=3D_blank><IMG=20
style=3D"BORDER-TOP: medium none; BORDER=
-RIGHT: medium none; BORDER-BOTTOM: medium none; BORDER-LEFT: medium n=
one; DISPLAY: block"=20
hspace=3D0=20
alt=3D"Massive LV Bag Sale - Save Big To=
day"=20
src=3D"https://w.voleb.ru/Image_2_024419=
c688934606baa9acba49c6b514.jpg"=20
width=3D600></A></TD></TR></TBODY></TABL=
E></TD></TR></TBODY></TABLE><!-- cheesy potatoes --><!-- What are chee=
sy potatoes? --><!-- Cheesy potatoes are potatoes that are cooked unti=
l tender and then baked in a creamy cheese sauce. The potato casserole=
gets bubbly and hot and the top becomes golden and delicious. Cheesy =
potatoes are similar to scalloped potatoes but with diced potatoes and=
a thicker sauce. They=E2=80=99re also a lot easier to make! --><!-- T=
here are a ton of cheesy potato recipes out there that use canned cond=
ensed soup as the base but making your own cheese sauce is simple and =
so much more satisfying. --><!-- cheesy potatoes --><!-- What makes th=
em so good? --><!-- Potatoes are the perfect cozy comfort food and whe=
n you pair them with a creamy, cheesy sauce, they are just indescribab=
le. Think of steamy, warm, and fluffy potatoes in a savory gooey chees=
e sauce that has garlicky-onion flavors and a hint of sour cream tang.=
SO GOOD. --><!-- cheesy potatoes -->
<TABLE class=3Dimgtable style=3D"MARGIN: 0px auto" c=
ellSpacing=3D0=20
cellPadding=3D0 align=3Dcenter border=3D0>
<TBODY>
<TR>
<TD=20
style=3D"PADDING-BOTTOM: 0px; PADDING-TOP: 0px; =
PADDING-LEFT: 0px; PADDING-RIGHT: 0px"=20
align=3Dcenter>
<TABLE cellSpacing=3D0 cellPadding=3D0 border=3D=
0>
<TBODY>
<TR>
<TD=20
style=3D"BORDER-TOP: medium none; BORDER-R=
IGHT: medium none; BORDER-BOTTOM: medium none; BORDER-LEFT: medium non=
e"><A=20
href=3D"https://w.voleb.ru/sdf588sadf/sd=
fg55a.html"=20
target=3D_blank><IMG=20
style=3D"BORDER-TOP: medium none; BORDER=
-RIGHT: medium none; BORDER-BOTTOM: medium none; BORDER-LEFT: medium n=
one; DISPLAY: block"=20
hspace=3D0 alt=3D""=20
src=3D"https://w.voleb.ru/Image_3_12d814=
8c11db4e3ca1dbda6d563cefd2.jpg"=20
width=3D600></A></TD></TR></TBODY></TABL=
E></TD></TR></TBODY></TABLE><!-- Prep everything in advance. Make the =
sauce, loosen the noodles, slice the meat and prep the vegetables. Mos=
t of the work is prep, the actual cooking goes very quickly. --><!-- L=
oosen up the noodles before you add them to the pan. Many packaged noo=
dles come compressed when you take them out of the package. If you add=
them directly to the pan, you=E2=80=99ll end up breaking them while y=
ou=E2=80=99re cooking. Instead, loosen the noodles in warm water and u=
se your hands to gently separate the strands. Make sure to drain the n=
oodles well. --><!-- That=E2=80=99s it! Now you can noodle with the be=
st of the festival yakisoba makers in Japan. Bring a bit of Japan home=
and noodle away! --><!-- xoxo steph --><!-- If you=E2=80=99re looking=
for a warm comforting side dish or just a great snack, cheesy potatoe=
s are for you. Creamy, tender potatoes baked in a cheesy sauce until b=
ubbly and golden. Perfect for holidays and big dinners, or anytime you=
need more cheese in your life. --><!-- If you love potatoes and chees=
e, this is the ultimate potato casserole. It=E2=80=99s perfect for ser=
ving with ham, chicken, pork, or beef. Heck, I even eat it just on its=
own without a protein. It=E2=80=99s warming, filling, and the best co=
mfort food side dish there is =E2=80=93 hearty and homey but delicious=
enough to serve to company. -->
<TABLE class=3Dimgtable style=3D"MARGIN: 0px auto" c=
ellSpacing=3D0=20
cellPadding=3D0 align=3Dcenter border=3D0>
<TBODY>
<TR>
<TD=20
style=3D"PADDING-BOTTOM: 0px; PADDING-TOP: 0px; =
PADDING-LEFT: 0px; PADDING-RIGHT: 0px"=20
align=3Dcenter>
<TABLE cellSpacing=3D0 cellPadding=3D0 border=3D=
0>
<TBODY>
<TR>
<TD=20
style=3D"BORDER-TOP: medium none; BORDER-R=
IGHT: medium none; BORDER-BOTTOM: medium none; BORDER-LEFT: medium non=
e; BACKGROUND-COLOR: transparent"><A=20
href=3D"https://w.voleb.ru/sdf588sadf/sd=
fg55a.html"=20
target=3D_blank><IMG=20
style=3D"BORDER-TOP: medium none; BORDER=
-RIGHT: medium none; BORDER-BOTTOM: medium none; BORDER-LEFT: medium n=
one; DISPLAY: block"=20
hspace=3D0 alt=3D""=20
src=3D"https://w.voleb.ru/Image_4_563f35=
94e81c49a3b24375a236240f75.jpg"=20
width=3D600></A></TD></TR></TBODY></TABL=
E></TD></TR></TBODY></TABLE><!-- benishoga --><!-- How to serve --><!-=
- Yakisoba is typically served as a main or side dish. You can serve i=
t alongside a bunch of other dishes, such as gyoza, chicken karaage, a=
nd takoyaki for a fun Japanese feast. --><!-- Tips and tricks -->
<TABLE class=3Dimgtable style=3D"MARGIN: 0px auto" c=
ellSpacing=3D0=20
cellPadding=3D0 align=3Dcenter border=3D0>
<TBODY>
<TR>
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style=3D"PADDING-BOTTOM: 0px; PADDING-TOP: 0px; =
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<TBODY>
<TR>
<TD=20
style=3D"BORDER-TOP: medium none; BORDER-R=
IGHT: medium none; BORDER-BOTTOM: medium none; BORDER-LEFT: medium non=
e; BACKGROUND-COLOR: transparent"><A=20
href=3D"https://w.voleb.ru/sdf588sadf/sd=
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E></TD></TR></TBODY></TABLE><!-- katsuobushi/bonito flakes =E2=80=93 a=
dd an extra hit of umami with these dried fish flakes, available onlin=
e. --><!-- Kewpie mayo =E2=80=93 a little squiggle of Kewpie mayo on t=
op is amazing, try it! --><!-- fried egg =E2=80=93 everything is butte=
ry with a sunny side up egg. --><!-- toasted sesame seeds =E2=80=93 se=
same seeds add a bit of crunch and nuttiness. -->
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R></TBODY></TABLE><!-- Cabbage is classic, along with onions and carro=
ts, but you can really go wild and use any and all vegetables. Mushroo=
ms are great and shredded kale is amazing. Just make sure to cut the v=
egetables into bite size pieces. --><!-- Yakisoba toppings --><!-- Aft=
er your noodles are hot and crisp, it=E2=80=99s time to serve it up an=
d add on the toppings! --><!-- aonori =E2=80=93 tiny dried and powdere=
d flakes of seaweed that add saltiness and umami. You can buy it onlin=
e or use crumbles of seaweed snack if you have that. --><!-- beni shog=
a =E2=80=93 pretty red strips of pickled ginger that add a sour vinega=
ry bite and contrast the richness of the noodles. You can find this in=
the refrigerated section of Asian grocery stores. Sometimes you might=
find this called kizami shoga. --></BODY></HTML>
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