This is a spin off of my mom's cheesy potatoes. A couple of the ingredients are no longer made, so I played with the recipe until I got it just right. This dish is one of my absolute favorites.
Makes 12 servings
Ingredients:
* 5 lb. bag Russet potatoes, washed, peeled, and sliced into rounds then halved
*salt
*black pepper
*Pats of margarine + 3 Tablespoons, divided
*1 small yellow onion, chopped
*1 small green bell pepper, chopped
*4 oz. jar of pimentos, drained
*1/2 cup skim milk
*1 package (8 oz.) 2% Velveeta, cubed
*1 package (8 oz.) Mexican Velveeta, cubed
Directions:
Preheat oven to 400 degrees.
Place potato slices in a 11" x 13" baking dish. Salt and pepper to season. Liberally dab margarine pats all over the top of the potatoes. Cover with foil. Bake for 1 hour.
Meanwhile, saute onion, bell pepper, and pimentos in the 3 Tbs. of margarine over medium heat until tender. Set aside.
About 10 minutes before the hour is done for the potatoes baking, combine the cheeses with the milk in a microwavable bowl. Cover with plastic wrap tightly. Microwave in 4 minute increments on power level 4, stirring in between, until cheese is melted.
Remove potatoes from the oven. Discard foil. Spread onion mixture evenly over the top of the potatoes. Pour cheese on top evenly.
Bake uncovered for 10-15 more minutes until the bubbly.
