Friday, December 27, 2013


10 potatoes, peeled and sliced thin
2 tbsp butter
2 tbsp all-purpose flour
2 cups milk
3 cups cubed Veleeta cheese

Place potatoes in a greased baking pan and season with salt and pepper. Melt butter in a medium sized saucepan and stir in flour until smooth. (Note from Linda: I use a wire whisk.)  Add the milk and bring to a simmer. Add the cheese and stir until the cheese is melted.  Pour the mixture over the potatoes and cover the pan with foil.  Bake at 375 degrees 45 minutes. Remove foil and bake an additional 15 minutes.

  • 1 comment:

    Daisy said...

    Have made these since 1970's. Always a hit, use for church and work potlucks, besides family get-togethers. Reheats great in microwave. I do saute a couple of diced onions in a stick of margarine, before making sauce in same pan. Add salt and pepper to your taste while sauteing onions. Then make sauce. I also add extra flour and use at least a can of evaporated milk (tastes and cooks better) amount by eye balling (will be like making cheesy white sauce when you are finished) because we love lots of sauce for the potatoes. If you have Pam, advise using it so clean-up is easier. Generally, I use a large rectangular glass pyrex (I have bigger than 11x13), also have used a big round glass covered pyrex bowl too (just seems it takes potatoes to cook longer, and due to longer cooking time, easier to over-brown or burn sauce in deeper bowl. Fork test. Also, I have learned to put a foil lined cookie sheet on bottom rack of oven, in case sauce bubbles over in stove. Except for baking time quick to do.