Cheesy Tatoes
10 Idaho Potatoes
1 block of Velveeta (or the store brand of it, but it has to be the velveeta style cheese, cheddar DOES NOT WORK)
8 ounces Sour Cream
1/2 cup milk
1/2 cup mayo
Peel and cut your potatoes into chunks. Boil them til they are just starting to get tender enough to put a fork in them. DO NOT OVER COOK or they will get mushy later.
Cut your velveeta into small chunks about the size of your thumb.
In a medium sauce pan. Put your Velveeta and milk, allow your velveeta to completely melt. You will need to stand there and stir or it will burn. Once its melted, add your sourcream and mayo and mix well.
In a baking pan 13x9, put your drained potatoes. and pour your cheese sauce over top.
Bake at 375 for about 30 minutes, when you start getting the top browned, then you know its done.
No comments:
Post a Comment