Best Velveeta Classic Potatoes Au Gratin Recipes

VELVEETA® CLASSIC POTATOES AU GRATIN

VELVEETA® Classic Potatoes Au Gratin image

Make classic potatoes au gratin with thinly sliced potatoes, dry mustard, a bit of onion & VELVEETA. VELVEETA® Classic Potatoes Au Gratin are comfort food.

Provided by My Food and Family

Categories Home

Time 50m

Yield 8 servings, 1/2 cup each

Number Of Ingredients 6

Ingredients

1-1/2 lb. Yukon gold potatoes (about 6), thinly sliced
1/2 lb. (8 oz.) VELVEETA, cut into 1/2-inch cubes
1/2 cup chopped onions
1 tsp. dry mustard
1/4 tsp. pepper
1/4 cup milk

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.

Nutrition Facts : Calories 160, Fat 6 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g

VELVEETA CLASSIC POTATOES AU GRATIN RECIPE - (4.2/5)

VELVEETA Classic Potatoes au Gratin Recipe - (4.2/5) image

Provided by gemini7366

Number Of Ingredients 5

Ingredients

6 cups thinly sliced potatoes (4 large potatoes or about 1-1/2 lb.)
1 medium onion, sliced (about 1 cup)
250 g VELVEETA Process Cheese Product, cut up (about 1-1/2 cups)
1/2 cup milk
1 tsp. dry mustard

Steps:

Make It PREHEAT oven to 350°F. Cook potatoes in boiling water in large saucepan 5 min. or until tender; drain. Layer potatoes and onions in 2-qt. casserole dish. PLACE Velveeta, milk and mustard in large microwaveable bowl. Microwave on HIGH 2 min. or until Velveeta is completely melted, stirring after 1 min. Pour over potatoes; cover. BAKE 25 min. or until heated through. Kraft Kitchens Tips Round Out The Meal Add contrast to the potatoes by serving with a crisp, mixed green salad and a serving of lean fish, meat or poultry.

VELVEETA POTATOES AU GRATIN

Velveeta Potatoes Au Gratin image

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.

Provided by Kittencalrecipezazz

Categories Potato

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

4 large russet potatoes, peeled and halved
1 large onion, chopped
1 (8 ounce) package Velveeta cheese, diced
seasoning salt (or use white salt, seasoned salt is best!)
black pepper
1 cup whipping cream
grated parmesan cheese

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.