- 5 lbs Russet potatoes
- 2 Tbsp cornstarch
- 2 cup milk
- 2 Tbsp butter
- 1 béchamel (alternative)
- 0.25 tsp pepper
- 1 tsp garlic salt
- 1 small Velveeta cheese, sliced
- 1.5 cups shredded share cheddar
- some parsley flakes
- 1 large casserole dish
Preheat oven to 350°F.
Peel and slice Russet potatoes.
Spray Pam into large casserole dish.
Make white sauce: Stir cornstarch into 1 cup of milk. Stir well before adding to simmering butter. Alternatively, make a béchamel (alternative).
Add pepper and garlic salt to mixture.
Mixture quickly thickens. Stir constantly while adding approximately 1 more cup of milk.
Simply add Velveeta cheese, sliced, and shredded share cheddar until melted.
Pour over potatoes. Top potatoes with parsley flakes and add more shredded cheddar.
Bake for approximately 1 hour.
- Mom Farmer