Grandma says the secret to her cheese potatoes is using Russet potatoes and to let them cool over night. In the last ten years I have been making them, I would have to politely disagree with her, it is her love that makes the potatoes special. She has made them many a times and every time with love and care. I, in turn, have made mine with love and care as well. Granted she might shudder at some of the deviations I have taken over the years. I have strayed far from the original recipe other than it had potatoes and Velveeta, and come back around full circle to following it carefully to the letter. Each time though, having been made with love, they blessed the people who ate them.
It was this experimenting of the recipe that has brought me to the recipe I am going to share with you today. I will warn you it is not a healthy recipe, not by a long shot. It is pure comfort food. It is food that is best reserved for special occasions. It does not serve the real food diet, clean eating, gluten-free, dairy-free, or even really an organic lifestyle. It is a dish that will take you back to happy childhood memories, cold winter days with hearty meals, the laughter of friends and family around a table, but will not fit into a healthy lifestyle. So treat yourself. Enjoy it. Just don’t make it every week.
Grandma’s Sara’s Cheese Potatoes
- 9 medium potatoes
- 1 pound Velveeta cheese
- 1/2 cup chopped onion
- 4 cloves chopped garlic
- 2 slices bread, torn into small pieces
- 1 cup butter (I prefer real butter over margarine, especially for these. Sorry, Grandma.)
- Lawry’s salt, onion powder, and garlic powder
- Top with parsley and paprika
- Boil and cool potatoes. (Do not peel.)
- In large bowl, add cut potatoes, peelings and all. Then add cut-up cheese, bread, onions, and garlic cloves.
- Give a good stir, so that your ingredients are evenly mixed.
- Add your Lawry’s salt, onion powder, and garlic powder. (I like to go a little lighter on the salt and heavy on onion powder and garlic. Season to your preference though.)
- Thoroughly mix in the seasoning.
- Transfer your potato mixture to a glass baking dish.
- Melt your butter in the microwave, and pour over your dish. Be sure to thoroughly mix in the butter.
- Top generously with parsley and paprika.
- Bake in a preheated oven at 350 degrees for 25 to 30 minutes. You will want to be sure the potatoes are warmed back through and the cheese melts.
***I hope you enjoy the recipes I am thankful for this month, and if you have any that you would like to contribute please feel to contact me.***