Log Cabin Potatoes
I love this recipe, it gives me the chance to show my Midwest roots, and scare-off the "fad dieters" in one dish. No, it's not something I recommend eating every night; but boy, is it ever good with everything from barbecue to comfort food. Yes, it can be done with cheese other than Velveeta, but the results are more oily and less creamy. Just remember most people don't die from eating Velveeta, they die from stress; so lighten-up and try some.
In a medium sauce pan, melt the butter, add the flour and cook a couple of minutes. Add the milk and white wine slowly to incorporate with the roux and stir until smooth. Stir in cheese cubes a few at a time, letting them melt as you go. When all are melted, add the Worcestershire, cayenne, pepper, and salt to taste. Remove from burner.
Heat 2 T of butter in a heavy skillet, and sauté potatoes in batches; about 10-15 min. per batch, until all are golden. Oil two, deep 12" round glass ovenware bowls, and transfer sautéed potato batches into them. Pour sauce over them and bake in a 375 degree oven, covered with foil, for 45 minutes. Turn oven to 400, remove foil and bake an additional 15 minutes. Take out of oven, let cool 15-20 minutes and serve.