Tillie's Cheese Potatoes
“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. This recipe of hers is still the family’s favorite.”
Tillie's Cheese Potatoes
High Cotton Food Styling & Photography
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6 large russet potatoes
1 stick butter or margarine
2 large onions
1/2 cup all-purpose flour
4 cups cold milk
1 pound Velveeta cheese, cubed
Salt and pepper
Instructions
1 stick butter or margarine
2 large onions
1/2 cup all-purpose flour
4 cups cold milk
1 pound Velveeta cheese, cubed
Salt and pepper
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. Serveds 6 to 8.
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. Serveds 6 to 8.
first appeared: 12/24/2006
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