You may want to start off by making a double batch right from the get go, because if you have anyone with an appetite eating, this is going to disappear quickly. Thankfully, I figured that out when it was just my husband and I eating that first casserole that I made. Between the two of us, we nearly polished the whole dish right off. It’s a good thing that we didn’t have to share with the kids! You can serve this either as a main entree or as a side dish to your favorite steak or chicken dish.
Check out what they are saying about this recipe over at Group Recipes:
“I fixed this for dinner and it was a big hit. Everyone loved the flavor the onion and garlic gave the potatoes and the butter made them so rich and delicious.”
You really can’t go wrong with potato anything, can you?
Ingredients
2 or 3 pinches kosher salt
drizzle of olive oil
8 medium potatoes, washed, with skins on them
1 pound of shredded Kraft Mexican flavor cheese
1/2 cup onion chopped
2 T Land O’ Lakes butter
2 T chopped garlic
3 slices of Wonder bread
1 stick of butter
1 teaspoon parsley
1 teaspoon paprika
Instructions
Fill a large stove top pot with cold water, a few pinches of kosher salt, and a drizzle of olive oil.
Cut potatoes into same size chunks into a bowl of cold water.
Rinse, drain and transfer to the pot.
Boil them until just fork tender. (They can be a little undercooked).
Preheat oven to 350
Place boiled potatoes in a baking dish.
Saute onions and garlic in 2 T butter and then put over potatoes.
Sprinkle spice over potatoes.
Add cheese over potatoes. (Cut into small cubes if using velveeta)
Cube the three slices of bread and place over cheese.
Melt stick of butter and pour over everything.
Sprinkle on more spices.
Bake at 350 degrees for about a half hour.
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Quick Tip: Add in some mushrooms or any of your other favorite vegetables.
Thanks again to Group Recipes for this traditionally tasty recipe.
