These "Easy Cheesy Potatoes" are something my mother made when we were growing up and one of the first things I learned to cook as a girl! These are just pure comfort food and they go with just about anything! They are not exactly au gratin potatoes or scalloped potatoes. They are just stewed potatoes with a rich cheese sauce on them. Here is what you will need:
5 to 6 medium size potatoes, peeled and diced
1 tsp. salt
3 Tbs. butter
3 Tbs. flour
3 cups milk
1/2 tsp. seasoned salt
1/2 tsp. black pepper
1/4 tsp. garlic powder
8 oz. Velveeta cheese, cubed
1 cup shredded cheddar cheese or cheddar Monterrey Jack blend
Place the potatoes in a medium size saucepan. Cover with water and add 1 tsp. salt. Bring up to a boil and then reduce heat to simmer. Simmer until the potatoes are just fork tender. Don't over cook them or you will end up with mashed potatoes. Drain them well once they are tender.
While the potatoes are cooking, make your sauce. I do this in the microwave, just because it's easier. You can also do it on the stove top, but watch it carefully or it will stick. Place the butter in a glass mixing bowl and place in microwave for 1 minute to melt it. Whisk in the flour until it is incorporated and microwave for about 30 seconds. It will be bubbly. Whisk in the milk, seasoned salt, black pepper, and garlic powder. Place back in the microwave for about 3 minutes.
Whisk until smooth and then add the Velveeta cheese. Place back in the microwave for 3-4 minutes. Remove and whisk until the cheese is melted and the sauce is smooth. If it's not thickened, place back in for another 2 minutes. Microwaves vary by wattage and some cook hotter than others. At the end your cheese sauce should be thickened and smooth. Pour over the potatoes and then put the potatoes in a 2 quart baking dish sprayed with nonstick spray. Sprinkle the cup of cheddar cheese over the top. Place in a 350 degree oven for 20-25 minutes or just until the cheese on top has melted and they are bubbly. I like to sprinkle just a little more seasoned salt on top for color.
These are so good with just about any main course! I served them here with barbequed pork chops, pinto beans, collard greens and cornbread! I also like these with meatloaf!