"never to much" cheese potatoes
(1 rating)
No Image
I HAVE TO COOK WITHOUT ONIONS FOR MY SON-IN-LAW WHO'S ALLERGIC TO ONIONS SO,I CAME UP WITH THIS FOR HIM. I ALSO SAVE THE GARLIC BUTTERS WHEN WE GET PIZZA'S AND I DON'T THROW THEM AWAY I USE THEM.I TELL EVERYONE PAULA DEEN WOULD BE PROUD OF THEM.HOPE YOU'LL LIKE THEM TOO. (for those of you who can do onions add them and also do crumbled bacon on top)
►
(1 rating)
yield
15 -20
prep time
15 Min
cook time
1 Hr 30 Min
Ingredients For "never to much" cheese potatoes
-
10 lbpotatoes sliced (peel if desired)
-
8 ozgarlic butter
-
16 ozkraft 3 cheese crumbles
-
16 ozvelveta cheese crumbles
-
2 lbvelveta block cheese cut into small pieces
How To Make "never to much" cheese potatoes
-
1in a deep 9x13 dish,butter bottom of dish and add 5 pds of potatoes. pour half of garlic butter over potatoes and sprinkle 8 oz of 3 cheese crumbles and 8 oz of velveta crumbles. follow in same manner with the potatoes,garlic butter,and cheese.top off with 2 pounds of velvetta cheese. cover with foil. bake at 400 degrees for 1 1/2 hour.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT