Velveeta Scalloped Potatoes Recipes

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.

Steps:

• Preheat oven to 350°. In a small saucepan, melt butter; stir in flour, salt and pepper until smooth. Gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Remove from heat; stir in cheese until melted., Coat an 8-in. square baking dish with cooking spray. Place half of the potatoes in dish; layer with 1/2 cup onion and half of the cheese sauce. Repeat layers. , Bake, covered, 50 minutes. Uncover; bake until bubbly and potatoes are tender, 10-15 minutes longer.

Steps:

• Peel and cut potatoes into cubes, boil until tender and drain. Put in a 9x13-inch pan.
• Cut butter into cubes and place along the potatoes and season with salt and pepper. Put sour cream on the potatoes and spread across. Cut Velveeta Cheese into 9 blocks and place on top of the potato mixture.
• Bake at 350°F for 30 minutes. Stir mixture occasionally.

Steps:

• Heat oven to 350°F.
• Cook potatoes in boiling water in large saucepan 8 to 10 min. or until tender; drain. Return potatoes to pan.
• Add remaining ingredients; mix lightly. Spoon into 2-qt. casserole sprayed with cooking spray; cover.
• Bake 22 to 25 min. or until potatoes are tender. Stir gently before serving.

Steps:

• Cook the potato halves in boiling salted water until just firm tender.
• Let cool to room temperature then chill until completely cold.
• When potatoes are cold slice about 1/3-inch thick (or a little larger).
• Set oven to 350 degrees.
• Butter a 13 x 9-inch casserole dish.
• Layer half of the chilled sliced potatoes in the bottom of the buttered dish, sprinkle with salt and pepper on top.
• Then sprinkle with half of the onion, then half of the Velveeta cheese.
• Repeat the layers.
• Drizzle with the whiping cream, then sprinkle with grated Parmesan cheese on top.
• Bake for about 50 minutes.

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.