red or gold (waxy) potatoes
butter
velveeta type cheese
cream or milnot
salt
pepper
flour (optional)
chopped chives

Wash potatoes. Put in large pot with cool water. Bring to boil over medium heat and boil 15-20 minutes until they stab easily (but still some resistance) with a fork. Immediately drain and run under cold water to stop them from cooking further.

In a deep, covered casserole dish of whatever size you wish put a single layer of peeled potatoes sliced rather thickly -- nearly 1/4-inch. Dot with butter. Add small chunks of Velveeta (1-2 slices depending on casserole size). Add a sprinkle of salt. Add a few twists of fresh ground pepper. Pour on a bit of cream. If you want a "saucier" version add more cream/Milnot and sprinkle with a bit of flower. Sprinkle with chives. Repeat using chives on every other layer.

Cover and bake at 350°F for 30-45 minutes until the surface is very lightly browned. Let sit (covered) 10 minutes or so before serving.

Submitted by: Mike Thies