Velveeta Potatoes Au Gratin
Creamy, cheesy, and irresistibly comforting, Velveeta Potatoes Au Gratin is a showstopping side dish perfect for family dinners, holiday feasts, or any occasion that calls for indulgence. Layers of tender, thinly sliced Russet potatoes are bathed in a rich, velvety cheese sauce made with melted Velveeta, butter, and a hint of garlic and onion powder, ensuring every bite is packed with flavor. Baked until golden and bubbly with a perfectly creamy texture, this easy-to-make recipe delivers pure comfort food bliss. Garnish with paprika and fresh parsley for a touch of color and serve this crowd-pleaser while warm. Ideal for elevating your table, this dish is a decadent twist on classic potatoes au gratin that will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 2 cups Velveeta cheese, cubed
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Paprika (optional, for garnish)
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or non-stick cooking spray.
Peel the potatoes and slice them thinly (approximately 1/8-inch thick). Use a mandoline slicer for uniform slices if available.
In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for 1 minute, stirring constantly to create a roux.
Gradually whisk in the milk, ensuring no lumps form. Cook this mixture over medium heat for 3-4 minutes until it thickens into a smooth sauce.
Add the Velveeta cheese cubes to the sauce, stirring constantly until fully melted and smooth. Mix in the garlic powder, onion powder, salt, and black pepper. Remove from heat and set aside.
Layer half of the sliced potatoes evenly in the prepared baking dish. Pour half of the cheese sauce over the potatoes, spreading it evenly with a spatula.
Repeat with another layer of potatoes and the remaining cheese sauce, ensuring all slices are coated.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 45 minutes.
Remove the foil and continue baking for an additional 25-30 minutes, or until the top is golden and bubbly and the potatoes are fork-tender.
Optional: Sprinkle the top with paprika and fresh parsley for a pop of color before serving.
Allow the dish to cool for 5-10 minutes before serving to let the sauce thicken slightly. Serve hot and enjoy!
Nutrition Facts
Calories |
2922 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.3 g | 182% | |
| Saturated Fat | 90.3 g | 451% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 377 mg | 126% | |
| Sodium | 8870 mg | 386% | |
| Total Carbohydrate | 318.6 g | 116% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 65.8 g | ||
| Protein | 124.9 g | 250% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 3062 mg | 236% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 8229 mg | 175% | |
*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.
