I came up with this recipe when I procrastinated making dinner one night. It was quick to make using my food processor. It will take a lot longer if you don't have one and surely will ruin your maincure! My family loves this recipe and my eight year old son and eighty-four year old grandma both said it's the best.
1Place ground beef or sausage in a skillet and begin to brown over medium heat. The first time I made this recipe I used ground beef and the second time I used sausage. They were both excellent and I plan to use diced ham sometime.
2In a large pot, add 3 tbsp. butter. Place pot on stove over medium heat. Wash Yukon Gold potatoes, leaving skin on (it is a mild and delicious flavor), use food processor to shred potatoes. I used the medium shredding blade but yours might be different depending on make/model. Add potatoes to large pan with the butter.
*I used 9 small to medium sized potatoes. If yours are large, you might want to decrease the number you use.
3Change to blade to slicing blade. Wash the three stalks of celery and slice then add to potato/butter mixture. Either dice or process onion using chopping blade then add to pan.
4Increase heat to medium-high and saute the potato, celery, onion mix in the butter until the potatoes develop some nice golden brown crispiness and color.
5After the potatoes begin to brown add 1 Tbsp. beef base/bouillon into the 4 cups hot water. I used L.B. Jamison's beef soup base. Mix well then pour over potato mixture.
6Add one tablespoon Worcestershire sauce. Turn heat to low. After the ground beef or sausage is browned (no pink left!) add to the large pot.
7I used the same skillet that I browned the meat in to make the cheese sauce. Place 4 tablespoons (1/4 cup) butter in skillet and melt over low-medium heat.
8After butter is melted add flour and whisk together. Gradually add the two cups milk while whisking the whole time. Continue to stir until thickened.
9Cut Velveeta into chunks and add to pan. Whisk until smooth. Pour cheese mix into potato mix. Enjoy!