Potato Casserole

SUBMITTED BY: Susan Arcement

5-6 large potatoes
½ cup flour
1 stick butter
3 shallots, sliced
2 tablespoons chopped parsley
1 small onion, chopped
2 cloves garlic, chopped
Salt and pepper to taste
1 large and 1 small can evaporated milk
1 lb. Velveeta cheese
Shredded cheddar cheese



Slice potatoes and boil in salted water until soft. Drain.

Melt butter in saucepan. Add flour and mix.

Sauté shallots, parsley, onion and garlic until tender. Add evaporated milk, salt and pepper to taste, and Velveeta cut in chunks. Stir until creamy.

Layer potatoes in greased casserole dish. Pour mixture over potatoes. (If you have too much cheese sauce for the potatoes, save and use for a broccoli and/or cauliflower casserole.) Sprinkle with shredded cheddar.

Bake at 350 degrees for about 20 minutes until cheese is melted.