7-8 med. potatoes, diced
2/3 stick butter
Salt & pepper
1/2 c. milk
1/2 c. canned milk (sm.)
1 sm. Velveeta cheese, reserve 5 slices for topping
2 tbsp. Romano cheese

Parboil potatoes for 5 minutes. Make a medium white sauce with butter, salt, pepper and milks. Melt in Velveeta and add Romano. Pour in buttered casserole and sprinkle with paprika. Top with 5 cheese slices. Bake in 350 degree oven for 45 minutes.