Scalloped Cheesy Potatoes

• 8 to 10 sliced and boiled potatoes
• 1 stick butter
• 3 Tbsp. flour
• 2 c. milk
• 1 c. Velveeta cheese (more if desired)
• 1/2 stick butter
• 1 roll Ritz crackers (use Ritz only)
• Cheddar cheese, shredded
• 10 to 15 potatoes
• 1 (8 oz.) pkg. cream cheese
• 1 (8 oz.) tub sour cream
• 1 stick margarine
• 2 tsp. onion salt or minced onions

1. Slice, and boil potatoes until tender.
2. Drain.
3. In a large mixing bowl, whip potatoes and all other ingredients, except Cheddar cheese, until smooth.
4. Pour into 9 x 13-inch baking dish. Refrigerate overnight or up to 2 weeks.
5. When ready to fix, bake at 350u0b0 for 20 minutes.
6. Add shredded Cheddar cheese and bake 10 more minutes.

potatoes, butter, flour, milk, velveeta cheese, butter, roll, cheddar cheese, potatoes, cream cheese, sour cream, margarine, onion salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=825863 (may not work)