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| GRANDMA LASUSA'S CHEESY POTATOES | |
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This is perfect for family gatherings, as it is easy to increase the quantity; and the pans may be made up the night before. Also, once it has been baked - it holds up well, on warm, in a slow cooker type pan for buffet type service or sharing at a potluck. It is also very flexible with whatever temperature your oven is at for your meat item - adjust the time as you adjust the temp, and make sure the cheese on both layers is thoroughly melted. It is also fun to play with "stir-ins". Some ideas are: dill weed; onions; red/green peppers; bacon or ham cubes (with an egg dish for a brunch). 1 (5 lb.) bag potatoes 1 to 1 1/2 (2 lb.) block Velveeta cheese 1 (15 oz.) jar mayonnaise (Hellmann's or Best Foods) 1 cup milk Substitutions: 2 bags frozen Southern Style or O'Brien hash browns may replace potatoes; 2% Velveeta and low-fat mayonnaise may replace the higher fat versions. Peel and boil potatoes for 20 to 30 minutes, or until still slightly firm, but mostly cooked. Drain and rinse potatoes. Mix mayonnaise and milk until creamy and smooth. Preheat oven to 350°F. Spray a 13x9-inch pan with non-stick cooking spray (Pam). Slice half of the potatoes into bottom of baking pan. Slice Velveeta loaf with cheese cutter and place slices over potatoes - enough to cover, but no need to overlap. Pour 1/2 of mayonnaise sauce over potato/cheese layer. Repeat previous layer. Bake at 350°F oven for 45 minutes to an hour, or until cheese is melted through. Makes enough to have leftovers - my family seems to want it again the next day! Submitted by: Kelly Kritz | |
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recipe reviews #190710
Amy (Minnesota) says:
I've tried this recipe a couple times now and can honestly say that this is one of my favorite potato dishes. The cheese really makes it stand out, as well as the creaminess of the sauce. It's easy to make ahead for an upcoming event or for a last-minute request like Thanksgiving or Christmas.
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