Thursday, December 1, 2016

Cheesy Potatoes

I made this last night to use up leftover Velveeta, and before dinner was over the family was asking me to MAKE THESE AGAIN!!!!  I'm not a fan of Velveeta, but when the family digs into these like mine did then I'll consider using it once in a while.

Cheesy Potatoes

  • 6 to 8 medium sized potatoes, peeled and cubed (about 1 1/2 quarts)
  • 1 large yellow onion, cut into eighths
  • 8 to 12 oz. Velveeta (or store brand equivalent), cut into 1/2 inch cubes
  • 1/2 c. whole milk
  • 1/4 c. heavy whipping cream
  • 2 Tbsp. butter
  • 1/2 tsp. salt
  • 1/4 tsp. ground black pepper
  • 1/4 tsp. garlic powder

Cook potatoes and onion in water in a pan until potatoes are just fork-tender.

In another pan over medium low heat, melt and mix the rest of the ingredients.

Drain and pour cooked potatoes & onion into a baking dish and pour sauce over the potatoes.  Stir gently to mix.

Bake in 350° oven for 20 to 25 minutes until golden brown on top.

Makes 6 to 10 servings depending on size of appetites.

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