- Cooking Time:
- Servings: 6
- Preparation Time:
- 6 to 8 medium size potatoes
- 1 1/2 cup Vevetta cheese,cubed
- 1 reg. size can Carnation evaporated
- 1/2 stick butter
- salt and pepper to taste
- Peel and cut potatoes into bite-size chunks. Par-boil for 10 minutes. You DON'T want the potatoes to be completely done at this point, because you are going to bake them also. Drain potatoes. Place the cubed Velvetta, can milk, butter and salt and pepper in a saucepan over low heat; stirring constantly until cheese is melted.Pour over cooled potatoes and put cheesy potatoes in a buttered casserole dish and bake for 30 minutes.
- SERVES: 4 to 6
NotesThis is a little dish I made up because I was getting tired of the same ole, same ole. Look out though is very fattening..but very good!
Holiday Meal Planning
Wine Pairing Chat
Cupcake Recipes: Allison Robicelli Cupcake Chat
'CHEF' the Film Cookbook: Recipes from El Jefe
Angel Acres Thanksgiving Dinner Cookbook!
Classic Chocolate RecipesSee More
Raw “Vodka Sauce”
Memere's Chocolate Chip CookiesSee More