The Bottom's Digest Queso
1 tbsp butter or vegan butter, room temperature
1 tbsp butter or vegan butter, cold
3 lb Hannah White sweet potatoes or Idaho potatoes, sliced thin with a Mandoline
4 oz vegan cheddar shreds (the kind that melts!)
Preheat the oven to 325 degrees
Using 1 tbsp of the butter, butter the inside of a 9x13 baking pan and set aside.
Slice the potatoes using the thinnest blade on your Mandoline. BE SAFE!
Overlap the potato slices in the pan in a shingle formation making sure to not miss the sides of pan either! Pour the cheese sauce over the top of the potatoes and smooth the cheese sauce out.
Dice the remaining tablespoon of butter into small cubes and spread the cubed butter across the top of the potatoes. Top with the vegan cheddar shreds.
Cover the dish in foil tightly and bake in the oven for 1 hour.
Remove the foil and either place the potatoes back under the boiler until bubbly and golden brown, or, use a torch to achieve the same crispiness. Bottom's up!