You're going to find excuses to make this cheesy potato casserole. The potatoes are tender and smothered in a thick, creamy, rich homemade cheese sauce. Diced onion adds a nice flavor and blends with the other ingredients. Buttery crackers and slices of butter only add to the decadence of this potato side dish. This recipe got its alias from a co-worker who fell in love with it at one of our company dinners. He named it after me. ~grins~ Each time we had a dinner, I was told to bring my "Gulley Taters." LOL! They are oh-so cheesy and delicious too. Hope you enjoy them!
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Potatoes Yield: 6 Servings
Ingredients :
- 6 large potatoes
- diced
- 1 large onion
- diced
- 1 1/2 tablespoon(s) Kosher salt
- 1/2 pound(s) Velveeta cheese
- cubed
- 3/4 cup(s) half and half or whole milk
- 2 tablespoon(s) butter
- 1/2 teaspoon(s) freshly ground black pepper or to taste
- 4 tablespoon(s) all-purpose flour
- 1-2 - sleeves buttery round crackers (Ritz )
- small slabs of butter for topping crackers
Intructions :
- Preheat oven to 375 degrees. In a large pot
- boil the potatoes
- onion
- and salt until soft but firm about 20 minutes.
- Drain potatoes.
- Put potatoes in a 2-quart casserole dish (9x13).
- In a medium saucepan
- add cheese
- half and half
- butter
- and black pepper.
- In a small bowl
- mix flour and a little water until smooth and creamy. Add to cheese mixture. Stir over medium heat until the cheese melts and thickens.
- Pour thickened cheese sauce over the potatoes.
- Crumble and add enough crackers to completely cover the top of the potatoes. Put small slabs of butter all over the top of the crackers.
- Bake at 375 degrees for about 30 minutes or until light golden brown.
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Keyword : recipe-American-Potatoes-Bake