Friday, August 10

Cheesy Potatoes


I don't normally cook using Velveeta. My guys love it, however. These potatoes turned out to be really good and a nice switch from mashed potatoes. Quick and easy, great for a busy weeknight! I hope your family likes them too.

Ingredients:
4 to 5 large potatoes, peeled and cut into bite sized chunks
1 large onion, diced
8 oz. Velveeta, cut into small cubes
2 TBLS. butter
1/2 cup milk
1/4 cup heavy whipping cream
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder

Boil potatoes and onion until the potatoes are fork tender. Drain.

Preheat oven to 350 degrees.

In a small saucepan, combine all remaining ingredients. Cook over medium-low  heat until cheese is melted and sauce is smooth. Pour over potatoes and blend well. 

Pour mixture into baking dish. Bake 15-20 minutes or until sauce is bubbly.

1 comment:

Michelle G said...

Yum!!! I'm not a big fan of Velveeta either, but I know it's easier to cook with. And I need to remember the tip about boiling the potatoes first. My hubby never likes them just done in the oven because they never cook all the way through.