Ingredients
2 1/2 lbs (5 large) potatoes
8 oz shredded Velveeta cheese
1 cup heavy cream
An even easier option:
In refrigerated section of grocery store, pick up a few packages of fresh hash browns which is shredded potatoes.
Velveeta is troublesome to grate as it clumps together. It works fairly well in a food processor but if you don’t have one, you can buy sliced Velveeta and cut it intoi small pieces instead.
Preparation
Boil potatoes until fork tender. When cold, peel and grate. Layer potatoes and cheese in oblong glass casserole (8x10?). It doesn’t matter how many layers, this is just to get a relatively even mix of cheese and potatoes. Pour cream on top. It should come to the top of the potatoes. Use more if needed. Bake at 325 degrees for one and a half hours
If doubling, use 13x9 glass pan which should yield 10-12 servings
