Tornado Potato

YOU WILL NEED:

•          ¼ cup butter, room temperature
•          3 cups water
•          3 to 4 pounds potatoes, sliced to about 1/8” thick (skin on or off, your choice)
•          Optional: 1 to 2 onions (white), sliced thinly

DIRECTIONS

1.     Preheat oven to 350F
2.     Lightly grease a 9 x 13 dish (for one layer or one layer and a bit) or grease a 9x9 or 10x10 pan (for multiple layers)
3.     Make your sauce: In a saucepan, add butter and water (2 cups for a super thick sauce, 3 cups for a thinner sauce) and heat to low simmering heat until butter has melted. Empty contents found directly inside your pouch into your saucepan. Using a wire whisk, gently whisk your dry mix into your saucepan until there are no lumps left. Gently bring heat up to a low boil and boil for 30 seconds. Reduce heat and simmer for 10 minutes, stirring constantly. If sauce is too thick to your liking add additional water ¼ cup at a time. Set aside to cool slightly
4.     Slice potatoes and onions. You can keep the skins on your potatoes (this adds an extra fiber and vitamin punch to your dish) or you can remove them (peel) prior to slicing. Slice 1/8 inch thick
5.     Arrange your potatoes onto your prepared dish. If using onions, layer your dish potato, sauce, onion, sauce and repeat, finishing with a layer of sauce
6.     Bake, covered in preheated oven 30 to 45 minutes until potatoes are soft. Last 10 minutes of baking, increase heat to 375F and remove cover from dish to allow top layer of potatoes to brown.