Monday, September 02, 2019

Cheesy Potatoes

One of the best side dishes mom made us was Cheesy Potatoes.  It goes well with many meals, Fish, Pork Chops, and Steak.  The homemade cheese sauce is what makes this recipe.  Take this to your next picnic or potluck, it will be a huge hit! 

My daughter calls the cheesy potatoes "the bomb"  but I wasn't sure how to incorporate it into the title. She is the biggest fan of anything with cheese.  

The potatoes used for this recipe came out of our garden.  I don't remember planting potatoes growing up, but my husband takes great pride in his garden, especially the 100 plus potato plants he planted this spring. Fresh potatoes are the best, they are white and crisp.  

Potato plants grow best in hills.  This ensures plenty of room for potatoes to produce.  You could have 6-10 potatoes per plant.  Potatoes will keep for a few months if your store in a dry, cool place. 

Cheesy potatoes are the most requested side from our friends and family.  Your family will love it too!

7 - 10 medium potatoes, peeled and diced
1 stick of butter
¼ cup of flour
½ -1 cup milk
¼ block of Velveeta
1 tsp salt and pepper

1. Fill stockpot halfway with water, and start to boil water
2. Peel and dice potatoes
3. Add potatoes to boiling water, cook firm
4. Drain potatoes in a strainer
5. Put pot on medium-low, add ½ stick of butter, and whisk to melt.
6. Add ⅛ cup of flour and continue to whisk, turn low if needed
7. Add ¼ - ½ cup of milk, whisking continuously, add more flour to thicken.
8. Cut Velveeta cheese into squares and add to the pot, whisking continuously. 
9. Add the drained potatoes to the pot, stir and season with salt and pepper.


Dice the potatoes to a consistent size so they cook the same 
Add shredded cheddar cheese for a cheesier texture

This post is sponsored by the Glass Barn, Indiana Soybean and Corn Farmers but all thoughts and opinions are my own.

Crystal Kellner

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