- 2 3/4 Cups Water (Boiling if in oven, Hot if Stove-Top)
- 1 1/3 Cups Milk
- 3 Tablespoons Margarine (or Butter)
- 5 oz Dried Potatoes
- 3 oz Powdered Cheese
- 1 Cup Bread Crumbs (optional)
Directions: (Oven)
HEAT Oven to 450*F. Stir Powdered Cheese, boiling water, milk, and margarine with whisk in 2-quart casserole, stir in Potatoes top with breadcrumbs if desired.
BAKE uncovered about 32 minutes or until top is golden brown and potatoes are tender (cheese will thicken as it stands). Stir before serving. Refrigerate leftovers.
Directions: (Stove-Top)
STIR Powdered Cheese, hot water, milk, margarine, and Potatoes in 3-quart sauce pan. Heat just to boiling, stirring occasionally (watch carefully to avoid boilover).
REDUCE heat; cover and simmer about 18 minutes, stirring occasionally, until tender (cheese will thicken as it stands) top with breadcrumbs if desired. Refrigerate leftovers
Source:
This Recipe is a modified version of the Betty Crocker Au Gratin Potatoes
