From the kitchen of: Lori Hart, Morrill, Neb.

6 lg. russet potatoes

1/2 c. butter or margarine

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2 lg. onions, chopped

1/2 c. flour

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4 c. cold milk

1 lb. Velveeta cheese, cubed

salt & pepper

Peel potatoes, in large saucepan bring to a boil and cook until tender. Cool and cut into bite-sized chunks. Preheat oven to 350˚. Melt butter in large saucepan over med. heat. Add onions and cook until translucent. Sprinkle flour over onions until butter is absorbed – do not brown. Add milk, stirring briskly with a whisk. Add cheese and cook stirring until cheese is melted and sauce thickens. Add potatoes and stir well. Stir into a 9×13″ pan or casserole dish. Bake 30 minutes. Serves 8-10.

From the kitchen of: Lori Hart, Morrill, Neb.

6 lg. russet potatoes

1/2 c. butter or margarine

2 lg. onions, chopped

1/2 c. flour

4 c. cold milk

1 lb. Velveeta cheese, cubed

salt & pepper

Peel potatoes, in large saucepan bring to a boil and cook until tender. Cool and cut into bite-sized chunks. Preheat oven to 350˚. Melt butter in large saucepan over med. heat. Add onions and cook until translucent. Sprinkle flour over onions until butter is absorbed – do not brown. Add milk, stirring briskly with a whisk. Add cheese and cook stirring until cheese is melted and sauce thickens. Add potatoes and stir well. Stir into a 9×13″ pan or casserole dish. Bake 30 minutes. Serves 8-10.

From the kitchen of: Lori Hart, Morrill, Neb.

6 lg. russet potatoes

1/2 c. butter or margarine

2 lg. onions, chopped

1/2 c. flour

4 c. cold milk

1 lb. Velveeta cheese, cubed

salt & pepper

Peel potatoes, in large saucepan bring to a boil and cook until tender. Cool and cut into bite-sized chunks. Preheat oven to 350˚. Melt butter in large saucepan over med. heat. Add onions and cook until translucent. Sprinkle flour over onions until butter is absorbed – do not brown. Add milk, stirring briskly with a whisk. Add cheese and cook stirring until cheese is melted and sauce thickens. Add potatoes and stir well. Stir into a 9×13″ pan or casserole dish. Bake 30 minutes. Serves 8-10.