Well, today I’m bringing you two recipes from our Fathers Day get-together that I hosted with family and friends. I served these yummy Cheesy Au gratin Potatoes and they were a big hit. This is my recipe and it gets prepared at our house quite often. These delicious potatoes are so versatile and can be paired up with just about any entree.
Cheesy Au Gratin Potatoes
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2 -cups basic white sauce (recipe below)
1 1/4 - cups original Velveeta, cubed
6 - medium - large potatoes, peeled, cooked, cut into 1/4 inch slices
1/2 -cup bread crumbs
1/2 - teaspoon salt
1/4 - teaspoon pepper
2 - tablespoons margarine, melted
Cook the potatoes and cool. When cool slice into 1/4 inch slices and set aside. In medium size sauce pan prepare the white sauce.
To the prepared white sauce add the Velveeta and stir until the Velveeta is melted and the sauce is smooth.
Add salt and pepper and stir. Add the potatoes slices to a greased 9 x 13 inch baking dish sprayed with cooking spray.
Pour the cheese sauce over the potatoes and gently turn to coat all the potatoes. In a separate bowl mix the bread crumbs and melted butter together and then sprinkle over the potatoes.
Cover and bake at 350 for 20 minutes. Uncover and bake 5-10 additional minutes till bread crumb topping is golden brown.
Basic White Sauce
4 - tablespoons real butter
4 -tablespoons all purpose flour
2 – cups milk
salt and pepper to taste
Melt the butter in a saucepan over medium heat. Whisk in the flour to make a roux. Add salt and pepper to taste and mix until smooth.
Slowly add the milk stirring constantly using a wire whisk.
Bring the mixture to boil, reduce heat and simmer the sauce for 2 minutes until thickened.
Use sauce immediately.
10 comments
anne
www.anniebakes.net
Annie, I grew up on Velveeta so it is no surprise i love it so much. I know velveeta is really popular in the south. I hope you will give this a try it might change your mind on Velveeta.