Dinner with Weis Quality potato classics, au gratin potatoes with a creamy sauce mix, au gratin
Photograph the shelf it sits on and tonight's recipe is written around everything that is there.
On the label
DEHYDRATED POTATO WITH PRESERVATIVE (SODIUM BISULFITE), CORN STARCH, MALTODEXTRIN, SALT, ENRICHED FLOUR (WHEAT FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WHEY, CHEDDAR CHEESE (MILK, CHEESE CULTURE, SALT, ENZYMES), DEHYDRATED ONION, POTASSIUM CHLORIDE, BUTTER, BAKING SODA, DEHYDRATED GARLIC, NATURAL FLAVOR, COLOR (YELLOW 5, YELLOW 6, YELLOW LAKE 5, YELLOW 6 LAKE), BUTTERMILK SOLIDS, SODIUM PHOSPHATE, MODIFIED CORN STARCH, ENZYME MODIFIED CHEESE (CHEDDAR CHEESE [MILK, CHEESE CULTURE, SALT ENZYMES], DISODIUM PHOSPHATE, ENZYMES, XANTHAN GUM), LACTIC ACID, DISODIUM INOSINATE, DISODIUM GUANYLATE.
Weis Quality, vegetable and lentil mixes, serving 28 g. Ingredients as printed on the label.
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Cooks as potatoes. Half of it left? Use up the potatoes.