Recipe by Holly Bobst
"Another name for my scalloped potatoes, this cheesy dish is my husband's favorite!"
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baking potatoes, peeled and sliced
1 (1 pound) loaf
processed cheese food, sliced
salt and pepper to taste
1 1/2 cups
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!
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 bacon sprinkled on top near the end. Not (5) stars as is for my family. Too bland for our tastes but a good base. The "most helpful" review is really that. It's much better with the addition of the soup and no processed cheese loaf.
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.
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.
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!
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.
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!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Cheesy Potatoes I
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 240
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