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<!-- There are a ton of cheesy potato recipes out there that use canned condensed soup as the base but making your own cheese sauce is simple and so much more satisfying. --><!-- cheesy potatoes --><!-- What makes them so good? --><!-- Potatoes are the perfect cozy comfort food and when you pair them with a creamy, cheesy sauce, they are just indescribable. Think of steamy, warm, and fluffy potatoes in a savory gooey cheese sauce that has garlicky-onion flavors and a hint of sour cream tang. SO GOOD. --><!-- cheesy potatoes -->
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<!-- How to make cheesy potatoes --><!-- Cook the potatoes. Bring a large pot of salted water to a boil and cook the potatoes until fork tender, then drain well. -->
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<TABLE style="WIDTH: 100%" cellSpacing=0 cellPadding=0 align=left><!-- Make a roux. While the potatoes are cooking, make a roux by melting butter in a saucepan. When it’s 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’re done adding in the milk, let the sauce come to a simmer so it thickens up. -->
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<TR style="HEIGHT: 2501px" height=2501><!-- Melt the cheese. Add the cheese and some sour cream and stir until melted and creamy. --><!-- Stir in the potatoes. Add the drained potatoes and mix everything up. Sneak a bite or five! --><!-- Bake. Put the potatoes in an oven safe dish and top with cheese, bake until bubbly then dig in. --><!-- potatoes in cheese sauce -->
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style="MARGIN-BOTTOM: 1em; FONT-SIZE: 14px; FONT-FAMILY: DaunPenh; COLOR: #2d2d2d; TEXT-ALIGN: center; MARGIN-TOP: 0px; LINE-HEIGHT: 18px; BACKGROUND-COLOR: transparent; mso-line-height-rule: exactly"
align=center>If you can't read this email, please <A title=""
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href="https://o.rnbhei.ru/f5dg99sda9f/6589a8sds.html"
target=_blank>view it online</A></P><!-- What are the best potatoes for cheesy potatoes? --><!-- There are only two kinds of potatoes that are perfect for cheesy potatoes: Yukon golds (my absolute favorite) and Russets. --><!-- Yukon golds are perfect for cheesy potatoes because they’re slightly starchy, beautifully yellow, and have a rich buttery potato taste. They’re a dense potato with a thin skin, and when you use them, you get a more luxurious casserole. -->
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<TD
style="BORDER-TOP: medium none; BORDER-RIGHT: medium none; BORDER-BOTTOM: medium none; BORDER-LEFT: medium none"><A
href="https://o.rnbhei.ru/f5dg99sda9f/6589a8sds.html"
target=_blank><IMG
style="BORDER-TOP: medium none; BORDER-RIGHT: medium none; BORDER-BOTTOM: medium none; BORDER-LEFT: medium none; DISPLAY: block"
hspace=0 alt="Huge LV Bag Sale - Save Big Today"
src="https://o.rnbhei.ru/Image_1_1a59c220af9f44de9eb43217d8c40875.png"
width=586></A></TD></TR></TBODY></TABLE></TD></TR></TBODY></TABLE><!-- Russets (or Idaho) potatoes are those big potatoes with the dusty skin that most people use for baked potatoes. These are also excellent for cheesy potatoes: fluffy, dry, and starchy, when cooked right. For us these are a good second choice. Russets are the more mild potato of the two potatoes I recommend and if you’re 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’t be as thick but the potatoes will hold their shape. -->
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<TD
style="BORDER-TOP: medium none; BORDER-RIGHT: medium none; BORDER-BOTTOM: medium none; BORDER-LEFT: medium none"><A
href="https://o.rnbhei.ru/f5dg99sda9f/6589a8sds.html"
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width=586></A></TD></TR></TBODY></TABLE></TD></TR></TBODY></TABLE><!-- Russets: light, delicate, fluffy, mild potato flavor, will thicken the sauce, but fall apart more. --><!-- If you want the best of both worlds, you can use a mix! --><!-- yukon gold potatoes --><!-- What kind of cheese for cheesy potatoes --><!-- Classic is cheddar with it’s familiar orange glow, but you can also switch it up and use any kind of melty cheese. Some cheeses that will work are: Swiss, marble, Tex-mex, Parmesan, Gruyere, mozzarella, harvarti. Any melty cheese will work great. -->
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<TD
style="BORDER-TOP: medium none; BORDER-RIGHT: medium none; BORDER-BOTTOM: medium none; BORDER-LEFT: medium none"><A
href="https://o.rnbhei.ru/f5dg99sda9f/6589a8sds.html"
target=_blank><IMG
style="BORDER-TOP: medium none; BORDER-RIGHT: medium none; BORDER-BOTTOM: medium none; BORDER-LEFT: medium none; DISPLAY: block"
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src="https://o.rnbhei.ru/Image_3_55ad2a6d48fe4869ab2c5757852782bf.png"
width=586></A></TD></TR></TBODY></TABLE></TD></TR></TBODY></TABLE><!-- Do you need to peel the potatoes --><!-- That’s completely up to you. There are a lot of nutrients in potato skins and it’s an extra step but I actually do like to peel them just so all the potatoes have the same texture. If you’re a fan of potato skins, just give them a good scrub and leave them on. --><!-- What size pan -->
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style="PADDING-BOTTOM: 0px; PADDING-TOP: 0px; PADDING-LEFT: 0px; PADDING-RIGHT: 0px"
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<TR>
<TD
style="BORDER-TOP: medium none; BORDER-RIGHT: medium none; BORDER-BOTTOM: medium none; BORDER-LEFT: medium none"><A
href="https://o.rnbhei.ru/f5dg99sda9f/6589a8sds.html"
target=_blank><IMG
style="BORDER-TOP: medium none; BORDER-RIGHT: medium none; BORDER-BOTTOM: medium none; BORDER-LEFT: medium none; DISPLAY: block"
hspace=0 alt=""
src="https://o.rnbhei.ru/Image_4_9afc1e9fa59e41b2b32056b2ba094a13.png"
width=586></A></TD></TR></TBODY></TABLE></TD></TR></TBODY></TABLE><!-- You’ll want to use a 2 quart (8 cups) baking or casserole dish. It can be an 8×8 inch or 11 x 7 inch. As long as it is an oven safe dish with 8 cups capacity, you’re good to go. --><!-- cheesy potatoes --><!-- What to serve with cheesy potatoes -->
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<TD
style="BORDER-TOP: medium none; BORDER-RIGHT: medium none; BORDER-BOTTOM: medium none; BORDER-LEFT: medium none"><A
href="https://o.rnbhei.ru/f5dg99sda9f/6589a8sds.html"
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style="BORDER-TOP: medium none; BORDER-RIGHT: medium none; BORDER-BOTTOM: medium none; BORDER-LEFT: medium none; DISPLAY: block"
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width=590></A></TD></TR></TBODY></TABLE></TD></TR></TBODY></TABLE><!-- Wrap the potatoes tightly and keep them in the fridge for up to 5 days. --><!-- How to reheat -->
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width=586></A></TD></TR></TBODY></TABLE></TD></TR></TBODY></TABLE><!-- Simply reheat in the microwave for 1-2 minutes until heated through or warm covered in foil, in a 350°F oven until heated through, about 15-30 minutes. --><!-- I cannot wait for cheesy potato season, cheesy potatoes are life! -->
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