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My review
Cheesy Potatoes I
Holly Bobst
"Another name for my scalloped potatoes, this cheesy dish is my husband's favorite!"
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Ingredients
1 h 25 m servings 479 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Ready In
- Preheat oven to 375 degrees F (190 degrees C).
- Place 1/2 the potatoes in a medium baking dish. Layer with 1/2 of the onion, 1/2 of the processed cheese, and 1/2 of the butter. Season with salt and pepper. Repeat layers, reserving 5 or 6 slices of the processed cheese. Pour in milk to approximately 1 inch depth.
- Bake 40 minutes in the preheated oven, stirring twice. Top with remaining cheese food, and continue baking 30 minutes, or until potatoes are tender.
Nutrition Facts
Per Serving: 479 calories; 26.7 g fat; 45 g carbohydrates; 16.4 g protein; 79 mg cholesterol; 895 mg sodium. Full nutrition
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Reviews
Read all reviews 76102 Ratings
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Most helpful positive review
9/1/2003
These potatoes were awesome! I made a few changes to the recipe though. I didnt use velveta because we dont like that, instead I used a bag of cheddar cheese. Also, instead of using 1 1/2 of mil...
Most helpful critical review
4/11/2014
This is a good "jumping off point" type recipe. Always good to have for the basic quantities, time and temp. The rest can be what you have on hand - for us, better with some chopped up left over...
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9/1/2003
These potatoes were awesome! I made a few changes to the recipe though. I didnt use velveta because we dont like that, instead I used a bag of cheddar cheese. Also, instead of using 1 1/2 of mil...
12/23/2002
Recipe was very tasty and was a big hit. My only problems with recipe were "medium baking dish" - my medium baking dish was too small & cooked over into my oven (had to put it on cookie sheet) ...
3/18/2002
Very tasty and the ooey goey cheese made this a good comfort food. Also, plenty of room for alterations to your tastes. We have added sauted green bell peppers (chopped) and some minced garlic ...
12/26/2001
This recipe was easy to make. However, after reading previous ratings I substituted 1/2 the velveta with sharp cheddar, added 1 T. of flour to the milk and doubled the cooking time. Everyone lov...
8/24/2002
These were very good. My husband loved them as he is a big fan of scalloped potatoes and this version is much easier than making the cream sauce by hand and then adding the cheese. I halved the ...
1/14/2006
I used 4 Yukon Gold potatoes, less onion than called for and substituted a mixture of cheddar and mozzarella cheese for the velveeta. You can omit the butter altogether. It was great!
9/8/2011
VERY GOOD! I cut the recipe in half as there are only 2 of us. Other than that, I followed it exactly. To cut down on prep time, I peeled and sliced the potatoes and kept them in a bowl of wa...
1/30/2004
This was really nice although I sprinkled some tasty shredded cheese between the layers instead of the processed cheese and didn't use quite so much butter. It is important to stir (or spoon) li...
4/28/2002
This is pretty good. I think there is way too much butter. It just pooled around, and made it greasy. I had to soak it up with a napkin. Also, I didn't know how thin to slice the potatoes, so ...