Potatoes Rohm

Thaw potatoes in the fridge overnight.

Preheat oven to 325 degrees F. Grease or spray a 3-quart shallow casserole dish or use a 13×9 dish.

Cut the Velveeta cheese into 2-inch chunks. No need to measure, this just helps them melt quickly.

Heat milk, butter and cheese in a large saucepan or Dutch oven over low heat until smooth, stirring frequently as this can burn on the bottom if you are not careful.

Add the “glopping” heaping tablespoons of mayo. (Hey, that is what the recipe says. You will understand as you spoon it out of the jar.)

Remove from heat and add the thawed potatoes and minced onions (you can use minced dried onions and reconstitute them). As stated, I like Potatoes O’Brien that are chunky rather than the shredded hash browns but both work well.

Add salt and pepper to taste. You may need more or less.

Bake for 1-1/1/2 hours until golden brown and bubbly on top.