By Marie on December 28, 2004
Photo by Caroline Cooks
Photo by Caroline Cooks
"A delicious casserole of scalloped potatoes made with Velveeta cheese."
Serving Size: 1 (410 g)
Servings Per Recipe: 4
"I didn't have shredded Velveeta & couldn't grate the regular kind so I made small cubes. I also threw in a little bit of provolone that needed to be used up. Didn't put in onions because of the kids, but would have liked them for myself. Served with grilled ham steaks. UPDATE: Made these again today but used the hand-held grater to get a thinner, more even potato slice - I only had one HUGE potato that needed used up. Added chopped onion (no kids today) simmered SLOW in veg broth w/about 1/2 cup leftover ham steak for a bit before transferring potatoes & roux to casserole dish. Put under broiler for last 5 mins for crispy crusty top. These were my best scalloped ever."
"I am giving this 5 stars even though mine did not turn out the way I would have like. This is how my mom made scalloped potatoes and they are my favorite. I made them for tonights dinner but used skim milk and 2% Velveeta cheese. Don't do this! They tasted ok, but were curdled looking."
"Best scalloped potatoes ever!! I used the store brand of Velveeta Cheese and melted it in with the sauce. I used 2% milk. It was excellent. Have taken this dish to several church potlucks and always come home with an empty dish."
"AWESOME. First made for Easter dinner, then today with cut up ham steak. Family loves these. It was a bit difficult to hold on to the frozen Velveeta to shred it. Best thing about this recipe is nothing curdles. Adding shredded parmesan and/or Mexican blend shredded cheese at the end gives a little more zip."
"I melted the Velveeta into the sauce. Running out of time, so cooked them in the microwave. Delicious!"
"This is the way that I've always made what my mom called scalloped potatoes. I also believe that these are the best. I have a suggestion for those that might be in a hurry for these to get done quicker. You can par-boil your potatoes for approx. 5 minutes and drain before placing them in your baking dish and also add cubes of your Velveeta cheese into your white sauce after the white sauce has been prepared and simmer slowly while stirring often until your cheese has melted. <br/>Another suggestion: Substitute the potatoes with macaroni shells that have been cooked until "al dente" and drained and bake until hot and bubbly."
"Great potatoes, Marie! I did lighten them up with 2% milk and Lite margarine. THX"
"WONDERFUL...I made these for christmas dinner at my friends house and they were loved by all who ate them! 3 different people asked for the recipe. Thanks a Million"
"These were excellent...I add some cubed ham to the layers. These were cheesey and creamy. Thanks for the great recipe."
"Yum Yum! We had these with pork chops and a salad and they were VERY good. Instead of thinly slicing I was lazy and just peeled and cut them into bite sized pieces. They were awesome. I added a tiny bit of onion and I will definitely be making these again. Thanks!"
"I made this last night. It is the best recipe for scallop potatoes I have had!!!!!! 5 STARS"
"Have been making these potatoes for years. Wonderful recipe, it is always a hit with family and friends. Thanks for submitting!!!!!"