Ingredients

6 large potatoes, peeled and cut into slices

1 large onion, diced

10 ounces of a Velveeta brick, cut into small cubes

2 tablespoons butter

1/2 cup milk

1/4 cup heavy whipping cream*

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon garlic powder

Sometimes we omit the heavy whipping cream and increase milk to 3/4 cup (whole milk.)

Preparation

  1. Place the potatoes and onion in a large saucepan; cover with water and heat to boiling over medium-high heat. Continue cooking until the potatoes are tender.

  2. In a small saucepan, combine cheese, butter or margarine, milk, cream, salt, pepper and garlic powder. Place saucepan over medium-low heat and stir constantly until cheese is melted and smooth.

  3. Drain and pour into a 2 quart casserole dish.

  4. Pour cheese mixture over potatoes and onions in casserole dish. Stir to blend well.

  5. Bake in 350 degree F oven for 20 minutes or until bubbly.