Lucius shares Rotel Potatoes recipe

Rotel Potatoes is a recipe Stephanie Lucius of Calhoun City says is always a family favorite for their holidays meals.
She makes it once for the Lee family gathering and another one for the Lucius family gathering.

Stephanie Lucius

“I usually double the recipe each time, too. And I also usually add 1/2 onion sauteed in olive oil,” she said.

Rotel Potatoes
8 cups potatoes, sliced, enough to fill a 10×13 pan
8 oz. cheddar cheese, shredded
OR 1/2 lb. Velveeta cheese, sliced
1-10 oz. can cream of mushroom soup
1-10 oz. can Rotel tomatoes
Optional: 1/2 onion, sauteed

Slice potatoes and place in large baking dish. Melt 1/2 lb. Velveeta cheese, add cream of mushroom soup and diced Rotel tomatoes. Heat until cheese and soup are well blended. Pour over sliced potatoes. Bake at 350° for 45 minutes.