Cheesy Scalloped Potatoes

"A delicious casserole of scalloped potatoes made with Velveeta cheese."
 
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photo by Caroline Cooks photo by Caroline Cooks
photo by Caroline Cooks
Ready In:
1hr 20mins
Ingredients:
6
Serves:
4-5
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ingredients

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directions

  • Spray a 9x13-inch baking dish and layer the potatoes and Velveeta cheese.
  • Make sauce by melting butter, whisk in flour, then gradually add milk, stirring constantly until thickened.
  • Add salt and pepper to taste and pour over potato cheese casserole.
  • Bake at 350° for 1 hour or until potatoes are tender.

Questions & Replies

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  1. Kate L.
    Do you cover the potatoes?
     
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Reviews

  1. Tina W.
    Has anyone added ham to this recipe and if so has it altered the other ingredients
     
  2. Doods
    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.
     
  3. Sophias Lace
    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.
     
  4. ronandteri
    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.
     
  5. Jazz Lover
    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.
     
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Tweaks

  1. Maddison T.
    If you didn't buy the velveeta shreds I suggest freezing the velvetta to make it easier to shred since it is such a soft cheese. Or (like I did) I just added the cheese in chunks after the sauce was made. Also I added a little garlic salt and used Mexican shredded cheese in it as well.
     
  2. Sophias Lace
    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.
     

RECIPE SUBMITTED BY

I live in upstate New York. I am retired and now have time to enjoy my children, my grandchildren and great grandchildren.
 
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