Velveeta Scalloped Potatoes Recipes

SCALLOPED POTATOES

Steps:

• Place washed potatoes in large pot of water.
• Bring to boil with skins on.
• Cook just until fork tender.
• Drain and let cool to handle.
• Grease 9x13 casserole pan.
• Set aside.
• Prepare basic white sauce by melting butter, stir in flour, salt& pepper; cook for 2-3 minutes stirring constantly.
• Slowly add milk; continue stirring constantly.
• Add 1/2 pound of cubed Velveeta cheese to milk mixture; reduce heat and stir to melt cheese.
• Remove from heat.
• Sauce should be fairly thick but not solid.
• Add additional milk if too thick.
• Peel skins from potatoes and slice.
• Arrange layer of one half of the potatoes in casserole pan; sprinkle onions over potato.
• Repeat.
• Arrange slices of cheese over onions and repeat with remaining potato and onions.
• Top with remaining balance of sliced cheese.
• Salt and pepper to taste (lightly).
• Pour cheesy white sauce over the potato, onion and cheese mixture.
• Cover with aluminum foil and bake in 350ºF oven for 30-40 minutes until sauce is bubbly and top is golden brown.

CHEESY SCALLOPED POTATOES

Steps:

• 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.

VELVEETA SCALLOPED POTATOES

Steps:

• 1. Cook potatoes in boiling water until tender. Drain and slice potatoes.
• 2. Place 1/2 of the sliced potatoes in the bottom of a large casserole dish. Top with 1/2 of the butter and 1/2 of the cheese. Repeat layer with remainng potatoes, butter, and cheese.
• 3. In a small sauce pan mix soup with milk and mix until smooth. Pour the soup mixture on top of the potatoes.
• 4. Cover with aluminum foil and bake for 45 minutes at 375 degrees. Remove foil for last 15 minutes.