Joyce’s Scalloped Potatoes


8 large potatoes
4 bullion cubes
2 large onions
salt and pepper
1/2 cup milk
2 eggs
16 oz Velvetta® cheese
8 oz sharp cheese
1/2 cup butter or margarine


Peel and slice potatoes 1/2 inch thick, boil potatoes adding bullion cubes, when half way done add onions.
When completely done (not mushy) place butter or margarine in the bottom of baking pan (preferably, glass dish), also add some cheese.
Place half of the drained potatoes into baking dish, then add some more cheese and butter.
Place the remaining potatoes in the dish and add the rest of the cheese.
Mix milk and eggs together, pouring it over the potatoes.
Bake until the top of the potatoes are dark or thick.
Serves about 6 servings.

Note: It will knock your socks off!!!!!!!!!!!