---
comments: true
tags:
  - holiday
---
# :potato: Mom's Potatoes

![Mom's Potatoes](../assets/images/mom's-potatoes.jpg){ loading=lazy }

| :timer_clock: Total Time |
|:-----------------------: |
| 60 minutes |

## :salt: Ingredients

- :potato: 5 lbs Russet potatoes
- :corn: 2 Tbsp cornstarch
- :glass_of_milk: 2 cup milk
- :butter: 2 Tbsp butter
- :cheese_wedge: 1 [béchamel][1] (alternative)
- :salt: 0.25 tsp pepper
- :garlic: 1 tsp garlic salt
- :cheese_wedge: 1 small Velveeta cheese, sliced
- :cheese_wedge: 1.5 cups shredded share cheddar
- :herb: some parsley flakes

## :cooking: Cookware

- 1 large casserole dish

## :pencil: Instructions

### Step 1

Preheat oven to 350°F.

### Step 2

Peel and slice Russet potatoes.

### Step 3

Spray Pam into large casserole dish.

### Step 4

Make white sauce: Stir cornstarch into 1 cup of milk. Stir well before adding to simmering butter. Alternatively, make a
[béchamel][1] (alternative).

### Step 5

Add pepper and garlic salt to mixture.

### Step 6

Mixture quickly thickens. Stir constantly while adding approximately 1 more cup of milk.

### Step 7

Simply add Velveeta cheese, sliced, and shredded share cheddar until melted.

### Step 8

Pour over potatoes. Top potatoes with parsley flakes and add more shredded cheddar.

### Step 9

Bake for approximately 1 hour.

## :link: Source

- Mom Farmer

[1]: <../sauces-and-dressings/5-mother-sauces/béchamel.md>