Classic Potato Melt Casserole |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 10 |
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Easy cheesy potatoe casserole. The original recipe calls for 1 lb of velveeta mild mexican, but, since I am not a velveeta fan, I used the shredded mexican flavor cheese. Ingredients:
2 or 3 pinches kosher salt |
drizzle of olive oil |
8 medium potatoes, washed, with skins on them |
1 pound of shredded mexican flavor cheese |
1/2 cup onion chopped |
2 t butter |
2 t chopped garlic |
3 slices of bread |
1 stick of butter |
1 teaspoon parsley |
1 teaspoon paprika |
Directions:
1. Fill a large stovetop pot with cold water, a few pinches of kosher salt, and a drizzle of olive oil.
2. Cut potatoes into same size chunks into a bowl of cold water.
3. Rinse, drain and transfer to the pot.
4. Boil them until just fork tender. (They can be a little undercooked).
5. Preheat oven to 350
6. Place boiled potatoes in a baking dish.
7. Saute onions and garlic in 2 T butter and then put over potatoes.
8. Sprinkle spice over potatoes.
9. Add cheese over potatoes. (Cut into small cubes if using velveeta)
10. Cube the three slices of bread and place over cheese.
11. Melt stick of butter and pour over everything.
12. Sprinkle on more spices.
13. Bake at 350 degrees for about a half hour.
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