Growing up in my house, if you had ham, you had Cheesy potatoes, or that was what we called them. Mom makes the BEST cheesy potatoes. So, this week I was going to cook a ham and visualizing my larder in the basement pantry, I saw that loaf of Velveeta necessary for Mom's recipe...if Mom had a recipe. Just like mine, they are mostly just in her head. Sorry, Kraft, I must say that I am not a fan of this loaf of wiggly cheese but for Mom's Cheesy potatoes it's a necessity. I don't remember when I bought it which was a problem. I cut it open to use it and noticed this was not the wiggly orange goo I expected it to be but rather a darker orange and more solid form that had me checking the expiration date. Hmmmm. Into the trash it went. I already had my potatoes boiled. Now what was I going to do?? Necessity is the mother of invention, or so they say. "They" being those people that say important or clever things. I looked in my fridge and came up with a pretty tasty alternative to Cheesy potatoes.
New ingredient to try:
Ingredients:
5 large boiled potatoes
1 tub of Savory Lemon and Herb Philadelphia Cooking Cream (pictured above)
2 T flour & 2 T water mixed
1 cup skim milk
1/2 cup parmesan cheese
1 ounce of cheddar cheese (simply because I had a lunch box size of individually wrapped cheddar cheese in my dairy drawer)
1/2 t salt
Slice potatoes. Spray baking dish (smaller than a 9 x 13) with cooking spray. Mix all ingredients other than potatoes together over low to medium heat. Stir continually to avoid scorching milk. When mixture is smooth, place sliced potatoes in baking dish and pour hot cheese mixture over the top. Bake uncovered for 30 minutes or until cheese begins to brown. Serve.
I had tried other Philly Cooking creams but had never tried lemon. I'm not a big lemon fan but bought it because it was marked down. It came in handy for this dish. It gave it a unique taste. I think you could subsitute the other Philly flavors for a different potato side dish. Enjoy.
New ingredient to try:
Ingredients:
5 large boiled potatoes
1 tub of Savory Lemon and Herb Philadelphia Cooking Cream (pictured above)
2 T flour & 2 T water mixed
1 cup skim milk
1/2 cup parmesan cheese
1 ounce of cheddar cheese (simply because I had a lunch box size of individually wrapped cheddar cheese in my dairy drawer)
1/2 t salt
Slice potatoes. Spray baking dish (smaller than a 9 x 13) with cooking spray. Mix all ingredients other than potatoes together over low to medium heat. Stir continually to avoid scorching milk. When mixture is smooth, place sliced potatoes in baking dish and pour hot cheese mixture over the top. Bake uncovered for 30 minutes or until cheese begins to brown. Serve.
I had tried other Philly Cooking creams but had never tried lemon. I'm not a big lemon fan but bought it because it was marked down. It came in handy for this dish. It gave it a unique taste. I think you could subsitute the other Philly flavors for a different potato side dish. Enjoy.
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