Then BAM, it hit me. Duh! Why not make cheesy potatoes? I had Velveeta cheese, which we all know is amazing...right? What more did I need? I'll admit I cheated and googled them to get approximated cook times. However, I really just kind of winged it, which is what generally happens. I think I just lie the reassurance of seeing someone else's recipe and knowing it really is possible.
The turned out amazing. Even my six year-old commented on how good they were, while insisting us father eat them. I had the hubby's approval, too. He ate what little leftovers we had before I got home from work the next day. Talon cutely announced that he knew my secret ingredient. "What is it?" I asked him. "Cheese!" He declared, and I could only laugh. He surely knows my "secret" ingredient.
Ingredients
- 6 to 8 potatoes (depends on size)
- 8 oz Velveeta cheese (about 1/2 a block & you can afford some give/take on this, depending on preference)
- 1/4 cup milk
- 1 to 2 cups shredded cheese (optional)
- Salt
- Pepper
Recipe
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| Cut potatoes about this thin. |
- Place pot of water on stove to start heating up.
- Slice potatoes into desired thickness & add to boiling water.
- Preheat oven to 350 degrees while potatoes cook
- Boil for 8 minutes and check every 1 to 2 minutes after until fork tender (not tender enough for mashed potatoes, remember)
- Cube velveeta cheese for easy melting.
- Strain potatoes and put on baking dish.
- Put in milk, velveeta cheese, salt and pepper.
- Cover and bake for 20 minutes.
- Stir in 1/2 cup shredded cheese. Add the other 1/2 cup on top.
- Uncover and bake until cheese is melted and potatoes are desired tenderness.
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| My Velveeta cheese blocks/slices. |
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| What my taters looked like before the cheese topping! |
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