Make a roux adding the milk and stirring till thickend. Add cubed Velveeta and cheddar cheese stirring until blended and the right consistency. It does not need to be too thick because when you add to the potatoes and bake the potato starch will automatically thicken sauce.
Peel, cube and boil potatoes to al dente. Layer potatoes in buttered casserole adding cheese sauce as you go. Be sure the sauce covers all the potatoes to the top. You can add buttered rolled Ritz cracker crumbs on top if you wish.
Bake 350 for about 45mm. to 1 hr.
Cheese sauce can be made ahead the entire casserole can be made the day before. You can also use this cheese mixture for baked macaroni and cheese.
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|Serving Size: 1 Serving (97g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 141 (70%)|
|Amt Per Serving||% DV|
|Total Fat 15.7g||21 %|
|Saturated Fat 9.8g||49 %|
|Monounsaturated Fat 4.3g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 47.2mg||15 %|
|Sodium 230.8mg||8 %|
|Potassium 118.6mg||3 %|
|Total Carbohydrate 5.8g||2 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 5.7g|
|Protein 9.4g||13 %|
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Calories per serving: 201
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