Cheesy Potato Bake
- 4 large russet potatoes
- 2 tablespoons Better than Bouillon chicken flavored base
- ½ cup butter
- ½ cup flour
- 2 cups cream or milk
- 16 oz. package of Velveeta
- 2–½ cups medium cheddar cheese, grated
- 1 cup sour cream
Peel and dice the potatoes into bite-size pieces and put into a pot of water with the bouillon. The bouillon will add more flavor to the potatoes. Boil until just done, where they are not falling apart but are no longer crisp and raw.
Drain the potatoes and set aside.
In the same pot, melt the butter on medium heat and add the flour. Stir and mix well at the bottom of the pot for a minute or two. Add the cream and whisk everything together well.
Cut the Velveeta into chunks and add to the mixture. When melted, add 1–½ cups cheddar cheese and 1 cup sour cream. Stir until cheese is melted and all is well mixed.
Add the potatoes back into the pot and mix well with the cheese sauce.
Put the potatoes and cheese sauce into a baking pan and distribute the remaining grated cheese on top.
Bake uncovered at 350°F for half an hour and serve.
Enjoy as a new family favorite.