Velveeta Potatoes Au Gratin

"This is simple and very good! The potatoes are best when cooked and completely chilled before slicing and using in this recipe, so if possible make the potatoes a day ahead, cover and refrigerate overnight."
 
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photo by Chef shapeweaver photo by Chef shapeweaver
photo by Chef shapeweaver
photo by Chef shapeweaver photo by Chef shapeweaver
Ready In:
1hr 15mins
Ingredients:
7
Serves:
6
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ingredients

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directions

  • 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.

Questions & Replies

  1. Do you cover the Augratin potatoes when you bake them?
     
  2. I always buy Velveeta for recipes 7.99 a box, the knock off brand was 4.99 did anyone try the cheaper one and noticed a difference ?? BTW I didn't go for the lesser one !!!
     
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Reviews

  1. These are great! I used a can of evaporated milk cause I didn't have cream on hand. There are only three of us so we had a lot leftover - they were even better heated up the next day for lunch. Will make these as often -next time I think I will try light velveeta to cut down on fat.
     
  2. Woww! Very easy and basic. I had heavy whipping cream and forgot the parmesan, but it's still good! And they were even good the nxt day. Will use again, thanks.
     
  3. A big hit with the family. I made it exactly as listed and wouldn't change a thing! Will definitely be making these again.
     
  4. I used this recipe for a basic guide but tailored it according to the ingredients I had on hand and the preparation time I had to work with. When you need a side dish right now, you don't want to see the part about boiling potatoes and chilling them the night before. I boiled my potatoes about 20 minutes, then rinsed them in cold water. I didn't have whipping cream, so I used a can of Campbell's Cream of Onion soup with enough milk to make it saucy enough to pour over the potatoes. I layered as directed, then added a layer of shredded cheese over the top. I covered it with foil and baked for about 40 minutes, then uncovered it for the last ten or fifteen minutes. It was delicious.
     
  5. Loved it! Simple and delicious. I'm almost ready for thirds!
     
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Tweaks

  1. I made this recipe 12/4/08 for the "KTTENCAL Cook-A-Thon " and as part of mine and SO's dinner. This recipe was made as directed except for the following changes,( due to what I had on hand) instead of the russets, yukon golds were used.And the seasoned salt was used as suggested.Also due to what I had on hand, asiago was used instead of the parmesan. Cooking the potatoes first on the stove is a great idea, this seems to give the finished dish a more pleasing texture. Since there was just the two of us, everything was cut in half and it worked just fine. The baking time for this was just perfect, it gave the cheese a pefect golden,crusty top. This will be made again and often. Thank you so much for posting and "Keep Smiling :)"
     
  2. This is fantastic. I doubled the potatoes and used about 2/3 of the pkg of velveta cheese. As we are trying to reduce our fat intake, I used 1/2 cup each of low fat evaporated milk and skim milk in place of the whipping cream and they were still rich. These were a huge hit in my house. I made them the day before I needed them and just reheated and they turned out extremely well. Thanks for the recipe.
     

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