You are here: Home » Recipes » Tillie’s Cheese Potatoes Tillie’s Cheese Potatoes Recipe by American Profile Yield 4 to 6 servings PrintEmail "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 6 large russet potatoes1 stick butter or margarine2 large onions1/2 cup all-purpose flour4 cups cold milk1 pound Velveeta cheese, cubed Salt and pepper Instructions Boil potatoes until easily pierced with a fork. Cool and peel. Cut into bite-size chunks. Preheat oven to 350F. In a large saucepan, melt butter over medium heat. Add onions; cook until translucent. 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. Add potatoes and stir well. Spoon into a 13-by-9-inch casserole dish. Bake 30 minutes. Recipe by Tillie B. Vaughan, Victorville, Calif.