Cheese & Sour Cream Potatoes

By lorik

Ingredients

• 3 medium baking potatoes
• 1/8 cup flour
• 2 Tbs butter
• 1 1/2 cup milk
• 1/2 cup sour cream
• 8 ounces velveeta cheese, cubed
• 2 Tbs onion flakes
• smoked paprika
• pepper

Details

Servings 2
Cooking time 60mins

Preparation

Step 1

Peel potatoes. Slice potatoes lengthwise in half, then slice each half in half then slice into 1/2 inch thick slices and place in a 1 1/2 quart casserole. Sprinkle onion flakes on top of potatoes, give a couple of good grinds of fresh pepper and sprinkle with paprika.

Melt butter in a medium saucepan over medium heat. Add flour and whisk until flour and butter mixture has a chance to bubble for at least 1 minute. Slowly whisk in milk to avoid lumps. Once milk begins to thicken, add velveeta cheese cubes. When half of the cheese is melted, turn off heat. Continue to stir until rest of cheese melts, add sour cream.

Pour sauce over potatoes. Stir to combine. Cover casserole with foil and bake for 45 minutes at 400. Remove foil and bake for an additional 5 to 10 minutes or until the top is browned and bubbly.