| 8
to 10 potatoes
1/2 to 3/4 lb. Velveeta
cheese– cubed ( or cheddar cheese – shredded)
1 to 1 1/2 quart whipping
cream
Salt to taste
Peel and slice potatoes.
Chunk Velveeta ( or shred cheddar). Heat cream but don’t
boil. Put a layer of potatoes in a buttered deep
casserole dish. Salt and add chunks of cheese. Repeat
layers until potatoes are used up. Pour warm cream over
the top, leaving peaks of potatoes exposed. Bake in a
300 degree oven for about 2 1/2 to 3 hours. During the
first 1/2 hour, push potatoes down with a slotted spoon
a couple of times. Add more cream if it doesn’t cover
the potatoes after 1/2 hour. Brown casserole on the top
before serving. For variety, slices of ham may be added
with the layers. |
