Chris's Cheesy Potatoes
by Chris Gerold
1/4-1/2 cup Fresh parsley diced amount varies to taste
5-10lbs Potatoes….any kind will do - amount varies with how much you need to make
½-1 cup Diced onions - medium chop
½-1 cup Diced green peppers - fine chop
2-4 lbs Velveeta Cheese cubed ½” You can use shredded cheddar, but Velveeta works best.
1 qrt milk or half & half
1-2 cups ½” cubed bread – whatever you like…you can omit bread if you choose too.
Salt and pepper to your liking
Garlic powder or garlic salt to taste…not required
Peel and dice potatoes and set aside in water.
Dice green pepper, onions and parsley
Cube Velveeta cheese
Cube bread -
In a large bowl mix all the ingredients together
Scoop mixture into baking dish – I like to grease the sides with Crisco…saves on clean-up.
Any sort of baking dish with at least 2” or higher sides can be used. The size of the dish depends on how much you decide to make.
Now slowly pour milk into baking dish…use enough milk to almost cover potatoes. I warm the milk up on the stove before pouring into potatoes.
Cover baking dish with aluminum foil – poke a few holes in foil to release steam.
Bake in a preheated 350 degree oven
I suggest putting your baking dish on a cookie sheet, as it may bubble over. Keep an eye on the potatoes baking as you do not want the milk to boil over and out of the dish…this tends to dry the potatoes out. To fix this problem, lower the heat and or remove the foil and finish baking until potatoes are tender.
The key ingredients to the recipe are the Velveeta cheese and the parsley. You can add or take away any ingredient to suit your tastes. Diced mushrooms work well too.
I hope you enjoy the potatoes…they're a big hit in my household.
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