102 Ratings
  • 5 Rating Star 59
  • 4 Rating Star 34
  • 3 Rating Star 9

Another name for my scalloped potatoes, this cheesy dish is my husband's favorite!

prep:
15 mins
cook:
1 hr 10 mins
total:
1 hr 25 mins
Servings:
8
Max Servings:
8
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Ingredients

Directions

  • Preheat oven to 375 degrees F (190 degrees C).

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  • 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

478.91 calories; 16.39 g protein; 45.03 g carbohydrates; 26.72 g fat; 78.96 mg cholesterol; 894.88 mg sodium.Full Nutrition


Reviews (76)

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Most helpful positive review

Anonymous
12/24/2003
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 milk i used a can of cream soup (any kind) and mixed that with milk. It turned out to be a bit too much butter but they were still awesome and really yummy! Everyone was chowing down. They are also good for leftovers I had them for lunch today! Thanks for the great recipe!
(45)

Most helpful critical review

Anonymous
08/29/2002
Tasted pretty good but I wasn't thrilled with the way the cheese melted. It didn't look that great.
(1)
102 Ratings
  • 5 Rating Star 59
  • 4 Rating Star 34
  • 3 Rating Star 9
Anonymous
12/24/2003
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 milk i used a can of cream soup (any kind) and mixed that with milk. It turned out to be a bit too much butter but they were still awesome and really yummy! Everyone was chowing down. They are also good for leftovers I had them for lunch today! Thanks for the great recipe!
(45)
Anonymous
12/27/2003
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) and directions do not specify greased or ungreased. I would definitely say ungreased. It all fit well into my baking dish nicely but baked over anyway.
(33)
DREGINEK
07/23/2003
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 but you can add the "extras" that you and your family enjoy most with cheese and potatoes (or just prepare as is). However we noticed we did not need to cook as long as recipe recommends even with the extra ingrediants...perhaps we used thinner potato slices? Either way have made again and will continue into the future.
(26)
Cheryl Wisniewski
10/20/2003
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 loved them and I was asked for the recipe! I would definately make these again!
(22)
SHIMMERCHK
01/01/2004
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 recipe and used 1/2 colby-jack 1/2 processed cheese and added flour to the milk before pouring it into the dish and it was yummy. I also added a little paprika with the salt and pepper for each layer. It won't have the same smooth texture as it does if you make the sauce separate from scratch but the key is to keep stirring this as it bakes. I also have a mandolin so slicing the potatoes is a snap and it didn't take me long to put this together. Great time saving recipe if you are craving home made scalloped potatoes.
(17)
Valerie Brunmeier
01/14/2006
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!
(14)
SHORECOOK
09/08/2011
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 water until it was time to prepare dinner. This was a very enjoyable side dish to a ham dinner and I will be making it again. Thank you Holly Bobst for sharing your recipe!
(7)
Anonymous
02/02/2004
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) liquid over potatoes during cooking or else it won't thicken.
(6)
Anonymous
12/27/2003
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 I did some thin and some not-so-thin. The not-so-thin ones weren't quite done so I recommend cutting them thin but not like paper-thin. It makes a lot so if there are only a couple of you I would cut the recipe in half unless you want leftovers. Overall not bad. May or may not make it again. It's worth a try. My husband and the guys liked it.
(6)