Tillie’s Cheese Potatoes

Ingredients

• 6 large russet potatoes
• 1/2 cup butter or margarine
• 2 large onions, chopped
• 1/2 cup all-purpose flour
• 4 cups cold milk
• 1 pound processed cheese, cubed
• Salt and pepper

Steps

1. Put the potatoes in a large saucepan, cover with water and bring to a boil. Cook until tender, then cool, peel and cut into bite-size chunks.
2. Preheat the oven to 350 degrees. Melt the butter in a large saucepan over medium heat. Add the onions and cook until translucent.
3. Sprinkle the flour over the onions and stir until the butter is absorbed; don’t let it brown.
4. Add the milk, stirring briskly with a whisk. Add the cheese and cook, stirring, until it melts and the sauce thickens. Season with salt and pepper.
5. Add the potatoes and stir well. Spoon into a 13×9-inch casserole dish and bake 30 minutes.

Notes

Serves 6 to 8.

From an American Profile magazine recipe clipping, sent in by Tillie B. Vaughan of Victorville, California.

Photo: the dish pictured on the clipping.

Rosie Lee’s original recipe card

Tap the card to see it full size.