One of my favorite dishes growing up was my grandmother’s cheesy potato recipes! She made them for me every time I went to visit and it was one of the many things I looked forward to when I went to grandma’s house.
Her recipe was basically a simple white sauce recipe with Velveeta melted into it and then drenched over cubed and boiled potatoes, so delicious!! It took a while before it finally dawned on me that I could attempt to recreate this dish without any dairy or wheat, making this a delicious dairy free side dish!
I was pleasantly surprised that the dish turned out on my first attempt! I hope you enjoy it as much as I have. Now I can continue to enjoy one of my grandma's recipes allergy safe and free!
Start by peeling and cutting the potatoes. The potatoes should be cut into about 1 inch cubes. Next boil the potatoes until tender. Remove the potatoes from the pot, drain and rinse, and place into a large bowl.
In a medium sauce pan melt the butter over medium heat. When the butter has melted stir in the flour. This will create a paste. Begin adding the milk in about ¼ cup increments for the first cup, continuously stirring until the mixture is smooth.
Next, add half the shredded cheese while still stirring. Once the cheese has begun to blend with the sauce add the rest of the cheese. Finally, add the remainder of the milk in about ¼ cup increments until the mixture is smooth.
Non-dairy cheese does melt but it takes a while and you must stir the mixture often. When the sauce begins to boil, adjust the heat to low. Continue to stir until the cheese has fully melted.
Non-dairy “Cheesy” Potatoes:
Pour the “cheese” sauce mixture over the potatoes. Gently stir the sauce into the potatoes until fully coated. This dish should yield about 4 servings, enjoy!!