Tillie’s Cheese Potatoes

  • Yield: 4 to 6 servings

"My mother-in-law used to bring our family dinner once a week in the 1970s when our children were growing up and we were both working. I loved the reprieve from cooking. This recipe of hers is still the family's favorite."

Ingredients

6large russet potatoes
1stick butter or margarine
2large onions
1/2cup all-purpose flour
4cups cold milk
1pound Velveeta cheese, cubed
Salt and pepper

Instructions

  1. Boil potatoes until easily pierced with a fork. Cool and peel. Cut into bite-size chunks.
  2. Preheat oven to 350F.
  3. In a large saucepan, melt butter over medium heat. Add onions; cook until translucent.
  4. Sprinkle flour over onions and stir until butter is absorbed. Do not brown. Add cold milk, stirring briskly with a whisk so flour does not lump. Add cheese and continue stirring until all cheese is melted and sauce has thickened.
  5. Add potatoes and stir well. Spoon into a 13-by-9-inch casserole dish. Bake 30 minutes.

Recipe by Tillie B. Vaughan, Victorville, Calif.

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