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Creamy Potato Sticks

 Creamy Potato Sticks
This homey potato side dish harks back to my ranch kitchen in Montana, where my husband and I raised four sons and a daughter. Hearty eaters, they always spooned up big servings of this casserole. Cutting the potatoes into sticks is a nice change. —Marie Hoyer, Hodgenville, Kentucky
6 ServingsPrep: 15 min. Bake: 50 min.


  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1-1/2 cups 2% milk
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1/2 pound process cheese (Velveeta), cubed
  • 5 to 6 large baking potatoes, peeled
  • 1 cup chopped onion
  • Paprika


  • In a small saucepan, combine flour and salt; gradually whisk in milk
  • until smooth. Bring to a boil; cook and stir for 2 minutes. Remove
  • from the heat; whisk in soup and cheese until smooth. Set aside.
  • Cut potatoes into 4-in. x 1/2-in. x 1/2-in. sticks; place in a
  • greased 13-in. x 9-in. baking dish. Sprinkle with onion. Top with
  • cheese sauce. Bake, uncovered, at 350° for 55-60 minutes or
  • until potatoes are tender. Sprinkle with paprika. Yield: 6 servings.