Scalloped potatoes with Veveeta Cheese
Source of Recipe
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List of Ingredients
4 T. butter or margarine, divided
1/4 C. finely chopped oniions, optional
2 T. all-purpose flour
2-1/2 C. milk
1-1/3 C. shredded Velveeta cheese,
(plus more for topping, if desired)
salt & fresh-ground black pepper, to taste
5 medium baking potatoes, scrubbed & thinly sliced
(peeled or not, approx. 5 cups)
Recipe
Preheat oven to 350°. Lightly grease a 2-qt. baking dish.
To make cheese sauce, melt 3 T. butter in a medium saucepan over medium heat. Add onions, if using, and saute 2 to 3 minutes, or until tender. Stir in flour & let bubble 2 minutes. Slowly add milk, stirring or whisking constantly, until sauce just comes to a boil. Reduce heat to low and stir in 1-1/2 C. cheese. Continue stirring until sauce is smooth. Season with salt & pepper.
Arrange half the sliced potatoes in prepared ish. Cover with half the sauce. Repeat layers. Dot top with remaining tablespoons of butter, cut into pieces. You can also sprinkle additional shredded cheese on top, if desired.
Cover & bake in center of oven 45 minutes. Unocover and continue baking 45 minutes more,or until potatoes are tender when pierced with a fork. Let stand 10 minutes before serving. Makes 6 servings.
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