- Servings: 6
- 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