​Aunt Dolly’s Cheesy Potatoes by Amy Bair

by Amy Bair

A dish that becomes synonymous with a name holds a special place within a family, evoking heartwarming feelings and leaving behind a lasting legacy. Food intertwines with memories, emotions, and relationships within families and communities. Throughout my childhood, Aunt Gerry’s dessert filled with chocolate decadence, was a staple, while my daughter-in-law’s father is famous in his family for his Connell Beans complete with the letter C cut out of green peppers garnishing the top of the dish!I found myself thinking about these beautiful acts of hospitality when I read of St. Paul’s plans for a Cookbook Devotional in celebration of the Summer of Suppers.

Hospitality was a discussion at one of the Interfaith dinners, where it was impactful to listen to leaders of each faith tradition speak of the vital importance of hospitality as we shared a meal together. For this devotional, I searched for bible verses about hospitality and sat with this one for a while; (Peter 4:8-10) “Above all, maintain constant love for one another, for love covers a multitude of sins. Be hospitable to one another without complaining. Like good stewards of the manifold grace of God, serve on another with whatever gift each of you has received”. It brought me back to why I wanted to share Aunt Dolly’s potatoes recipe with the community of St. Paul’s. Aunt Dolly’s life was one that shared her gift of joy and love through the events she hosted for her family, friends and friends of family even as she faced difficult circumstances in her life. Knowing that Aunt Dolly’s potatoes would grace the buffet of family gatherings and at her church events was a testament to her hospitality and joy. We miss her and think of her often, especially when her delicious potatoes are a part of the events in our life. I hope this recipe brings love and joy to all who make it.

Aunt Dolly’s Cheesy Potatoes

8 – 10 potatoes

1 lb. Velveeta (cut into small cubes)

1 cup Sharp Cheddar (shredded)

½ cup onion (diced)

1 lb. bacon (cooked and crumbled)

1 ¼ cup mayonnaise

Salt and Pepper

9 X 13 pan – greased with cooking spray or oil

Directions:Boil potatoes with skin on until partially cooked.Cool to room temperature, remove peels, and cut into cubes.

In a large bowl, Stir potatoes with mayonnaise and cheeses.

Stir in onion and bacon.

Salt and pepper to taste.

Bake at 350 for 30 minutes. Take out of oven, stir in dish, place back in oven for 5-10 minutes more until lightly browned on top.