Casserole Recipes » Potato Casserole » Potato and Cheese Casserole

Potato and Cheese Casserole

Casserole prepared from thinly sliced vine-ripened tomatoes, diced baking potatoes, sliced white onion, grated Velveeta cheese, whole milk, salted butter, salt, and fresh ground black pepper.

Ingredients -

2 Vine-Ripened Tomatoes, seeds removed, thinly sliced
4 large Baking Potatoes, peeled and diced
2 White Onions, sliced
Velveeta Cheese, grated
1/2 cup Whole Milk
3 tablespoons Salted Butter
Salt and Fresh Ground Black Pepper, to taste

Preparation:

1. Preheat the oven to 375 degrees.

2. Lightly grease a 9x5 inch baking dish with non-stick cooking spray.

3. Add the butter and milk to the bottom of the dish.

4. Layer the potatoes, tomatoes, onions and cheese, repeating until the ingredients are gone.

5. Sprinkle the dish with salt and pepper to taste.

6. Cover with aluminum foil and bake for 35 minutes or until the potatoes are fork tender.

7. Then let stand for 5 minutes stir and serve.

Casserole Making Tips -
Potatoes

	Potatoes are available in hundreds of varieties in three main categories: waxy, medium-waxy and floury potatoes. The categories relate to the starch content in the potato. The starch content plays a significant role in whether a potato holds up well when cooked, or tends to fall apart.

Casserole Making Tips -
Potatoes

	Potatoes vary widely in their starch content and are labeled floury, waxy, and medium waxy. They also vary greatly in color, size, shape, and taste. Potatoes must be cooked before eaten as they contain a substantial amount of indigestible starch.

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