Reviewed: Nov. 16, 2008

I was looking for a potato recipe using velveeta and this is what I decided to try. I opted to melt the butter, added a couple of Tbs of flour to thicken, then add the milk and cheese. Then I just poured it over the potatoes and onions and baked. For some reason the sauce separated. It still tasted good, but it was a little globby. Maybe this was because I switched the cooking method...?? Anyway, my only other comment is there seemed to be a ton of butter, no matter how you choose to cook it. I bet I could have halved it and it still would have tasted great. I'll keep playing with it...

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Reviewer:

rookiechef

Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA

Living In: Murray, Utah, USA

Reviewed: Oct. 30, 2008

Hubby made these and they were divine!! He definitely earned some brownie points with this one.

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Reviewer:

Merrimans

Reviewed: Jul. 21, 2008

Easy and tasty. Not to die for, but very good comfort food. Even better the next day.

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Reviewer:

princessinthekitchen

Cooking Level: Expert

Reviewed: May 15, 2008

My cheese (velvetta) came out all clumpy. I cooked it at the temp. it suggested and for the same amount of time. Any idea why this happend? Thanks.

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Reviewer:

Whisperia

Reviewed: Jan. 5, 2008

These were so good! I followed the recipe with the exception of using none of the butter and they turned out perfect! I did use a larger baking dish so I had room to stir the potatoes during cooking. I'll definitely make these again.

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Reviewer:

MADISONLIBERTY

Reviewed: Dec. 30, 2007

My husband loved these. I changed a few things: used mozz. cheese because that's what I had and didn't use the milk, added a couple splashes of half and half instead. Will have again, might even try layering ham next time.

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