Velveeta Cheese Potatoes
Indulge in creamy, cheesy bliss with this Velveeta Cheese Potatoes recipe, a comforting side dish perfect for any occasion. Layers of tender, thinly sliced Russet potatoes are smothered in a rich, velvety cheese sauce made from Velveeta, butter, and milk, with a hint of garlic for added flavor. Baked to golden perfection, this easy casserole boasts a perfectly bubbly top and a satisfying texture in every bite. Ready in just over an hour, this recipe is a family-friendly favorite that pairs beautifully with roasted meats, grilled chicken, or a fresh salad. Garnish with a sprinkle of fresh parsley for a pop of color and a burst of herbaceous freshness. Whether you're hosting a holiday feast or preparing a weeknight dinner, these cheesy scalloped potatoes are guaranteed to steal the show.
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 2 cups Velveeta cheese
- 4 tablespoons Butter
- 2 tablespoons All-purpose flour
- 2 cups Milk
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Chopped fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Peel the potatoes and cut them into thin slices, about 1/8-inch thick. Set them aside in a bowl of cold water to prevent browning while you prepare the cheese sauce.
In a medium saucepan, melt the butter over medium heat.
Once melted, add the flour and whisk constantly to create a roux. Cook the mixture for 1–2 minutes until it turns a light golden color.
Slowly pour in the milk, whisking continuously to prevent lumps. Cook for another 2–3 minutes until the sauce thickens.
Cut the Velveeta cheese into cubes and stir it into the sauce. Whisk until the cheese is fully melted and the sauce is smooth.
Add garlic powder, salt, and black pepper to the sauce. Stir to combine and remove from heat.
Grease a 9x13-inch baking dish with butter or cooking spray.
Drain the sliced potatoes and pat them dry with a clean kitchen towel. Layer half of the potatoes evenly in the prepared baking dish.
Pour half of the cheese sauce over the potatoes, spreading it evenly. Repeat with the remaining potatoes and cheese sauce to create two layers.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15–20 minutes, or until the potatoes are tender and the top is golden and bubbly.
Let the dish rest for 5–10 minutes before serving. Garnish with chopped parsley if desired.
Nutrition Facts
Calories |
3079 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.7 g | 201% | |
| Saturated Fat | 98.3 g | 492% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 509 mg | 170% | |
| Sodium | 9824 mg | 427% | |
| Total Carbohydrate | 316.2 g | 115% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 69.6 g | ||
| Protein | 132.3 g | 265% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 3292 mg | 253% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 6654 mg | 142% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
