So a year or so ago I bought a pack of the easy melt stuff, not knowing what I was getting myself into. Several months later it was still in my fridge, and it hadn't grown any mold yet. This could be proof that it's an orange, hydrogenated dead-zone similar to the ones found in the ocean, only it was in my fridge which is almost as disturbing.
So, getting to the point: one day, faced with a 2 month old half-pack of undead easy melt slices and some very much alive potatoes (they always sprout eyes by the time I use them), I created this recipe:
EY's Easy Cheesy Potatoes
Need:
- washed potatoes (doesn't matter what kind they are, or if you peel them. I buy what's on sale and keep the peels on.)
- 6-8 (or maybe 10) slices of single-slice cheese product of your choice
- water
- oven-safe casserole dish or baking pan large enough to hold everything without overflow
- aluminum foil
- knife
How to:
- Preheat oven to 350 deg Fahrenheit (176 Celsius)
- Cut up the potatoes into slices about 1/4 -- 1/2 inch thick.
- Lay potatoes in bottom of dish/pan, layering to 2 slices deep.
- Add enough water to surround but not cover the potatoes. Tops of potatoes should be sticking out of the water.
- Unwrap singles-slices and lay a single layer on top of potatoes like a big cheesy blanket.
- Cover pan with aluminum foil. Place in oven. Place on top of cookie sheet if using a small or shallow dish. There's a chance it will boil over.
- Cook for about 45 minutes, or until potatoes split in half when you stick a fork in them.
- Remove pan from oven. Remove foil. Serve with vegetables and/or meat of your choice.
Servings:
Creates as much as you put into it, or about 1 person per potato if we're talking russets. Smaller potatoes and you're on your own.
Nutrition facts:
How should I know? The nutrition info for an unpeeled potato can be found here. Read the package on your chosen cheese product and do the math.
Earworm of the day: Can't Shut Up by Anthem Lights