SCALLOPED POTATOES VELVEETA RECIPES

Name: Cheesy Scalloped Potatoes
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4-5 serving(s)
Ingredients: 4 large potatoes, peeled and thinly sliced; 1 cup shredded Velveeta cheese; 4 tablespoons butter; 4 tablespoons flour; 2 cups milk; salt and pepper

CHEESY VELVEETA SCALLOPED POTATOES RECIPE - FOOD.COM

Cheesy Velveeta Scalloped Potatoes Recipe - Food.com image

Make and share this Cheesy Scalloped Potatoes recipe from Food.com.

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours

Yield 4-5 serving(s)

Number Of Ingredients 6

Ingredients

4 large potatoes, peeled and thinly sliced
1 cup shredded Velveeta cheese
4 tablespoons butter
4 tablespoons flour
2 cups milk
salt and pepper

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.

Nutrition Facts : Calories 492.5, FatContent 16.4, SaturatedFatContent 10.2, CholesterolContent 47.6, SodiumContent 163.9, CarbohydrateContent 76.1, FiberContent 8.3, SugarContent 2.9, ProteinContent 12.4

BEST EVER SCALLOPED POTATOES – CREAMY, CHEESY, LOTS OF ...

Best Ever Scalloped Potatoes – Creamy, Cheesy, Lots of ... image

I spent years developing this recipe to finally being what we refer to as the best ever scalloped potatoes. Every time I had an issue of what was wrong with the dish I figured out a way to correct it. I love to hear people’s honest opinions as it helps me to become a better cook. I invite you to give my scalloped potatoes a try and tell me what you think.

Total Time 2 hours 45 minutes

Prep Time 45 minutes

Cook Time 2 hours

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

6 baking potatoes, peeled & sliced thin
2 (10 1/2 ounce) cans cream of mushroom soup (or cream of celery)
1/2 cup sour cream
1 1/2 cups of grated medium cheddar
6 ounces Velveeta cheese, cut into thin squares (approx 1 1/2 Inch Piece off a Large Block)
1 small yellow onion
1/4 cup chives (Freshly Chopped)
1 teaspoon Lipton Onion Soup Mix (Dry)

Steps:

In a large covered casserole dish spray entire dish with a cooking spray and then spread 1 entire can of Cream of Mushroom soup evenly on the bottom (best way I’ve found to prevent the potatoes from sticking & adds flavor).
Chop the onion into very small pieces & set aside.
In a separate bowl mix 1 can of Cream of Mushroom soup, the Sour Cream and 1 TSP of Dry Lipton Onion Soup Mix (added for the flavor of the seasonings which makes it extra tasty).
Peel & Slice the Potatoes Thin.
LAYER #1: Start layering in the casserole dish with the Cream of Mushroom soup on the bottom: Layer of POTATOES then spread approx 6 spoonfulls of the SOUP & SOUR CREAM mixture on top, then ONIONS then ½ cup of CHEDDAR CHEESE.
LAYER #2: POTATOES then approx 6 spoonfulls of the SOUP & SOUR CREAM mixture, then VELVETA CHEESE squares distributed evenly across.
LAYER #3: POTATOES then all the remaining SOUP & SOUR CREAM mixture then the remaining 1 cup of CHEDDAR CHEESE.
Sprinkle the chives evenly across the top.
BAKE COVERED in the oven at 300 degrees for about 1½ hour.
BAKE UNCOVERED for approx another 1 hour or as needed until done and top is slightly browned (test with a fork and make sure the potatoes are done). Note: Baking uncovered at the end helps reduce the excess moisture.

Nutrition Facts : Calories 447.9, FatContent 25.6, SaturatedFatContent 13.9, CholesterolContent 60.5, SodiumContent 1251.7, CarbohydrateContent 39.2, FiberContent 2.7, SugarContent 5.6, ProteinContent 16.5

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