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Classic Potatoes Au Gratin
January 21, 2006 by Nicki
Recipe Source: Velveeta package
Prep/Cooking Time: Prep: 15 minutes / Bake: 25 minutes
Ingredients:
4 cups thinly sliced potatoes (4 to 5 medium)
1 tsp. dry mustard
1/2 lb. (8 oz.) Velveeta, cut up
1/4 tsp. pepper
1/2 cup chopped onion
Directions:
Cook potatoes in boiling water in a large saucepan for 8 to 10 minutes or until fork-tender; drain.
Toss potatoes with remaining ingredients in 2-quart casserole; cover. Bake at 350 degrees F for 22 to 25 minutes or until potatoes are tender and Velveeta is melted. Stir gently before serving.
Makes 7 servings.
Scalloped Potatoes
January 21, 2006 by Nicki
Recipe Source: Mom
Prep/Cooking Time: cooking: 15-20 mins
Ingredients:
potatoes, boiled and sliced
flour
shredded cheddar cheese
butter or margarine
salt
pepper
cream or milk
Directions:
Sorry, I don’t have measurements for this one, this is one I “eyeball.”
When cooking the potatoes, make sure they’re done, but not so overdone that they fall apart when you fork or knife them. It helps if you slice them before boiling, usually 1/4 inch thick.
In a small casserole dish, layer flour, salt and pepper (to taste), cheese, small “dallops” of butter, and potatoes — in that order. You’ll want each to form a layer, repeating until you either fill the dish or run out of potatoes. Top dish with extra cheese and butter.
Bake at 350 degrees F for 15 to 20 minutes.
When removed from oven, pour cream or milk into dish to create a “sauce” from the cooked ingredients.
Alternatives: This is a great dish for adding left-over ham or turkey for a “potluck” dish. I also enjoy a clove of garlic in mine as well — it would help to roast it first! Or use the bottled/pre-cooked kind from the supermarket.
Hearty Breakfast Skillet
January 21, 2006 by Nicki
Recipe Source: Velveeta package
Prep/Cooking Time: Prep: 10 minutes / Cook: 12 minutes
Ingredients:
1/2 lb. (8 oz.) bulk pork sausage
6 eggs
2 cups frozen shredded hash brown potatoes
2 Tbsp. water
1 can (10 oz.) diced tomatoes and green chilies, drained (i.e. Rotel)
1/2 lb. (8 oz.) Velveeta, cut up
Directions:
Brown sausage in large nonstick skillet on medium heat; drain. Add potatoes and tomatoes; cook 5 minutes or until potatoes are browned, stirring occasionally.
Top with Velveeta.
Beat eggs and water with wire whisk; pour evenly over ingredients.
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