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Cheesy Potatoes I

"Another name for my scalloped potatoes, this cheesy dish is my husband's favorite!"
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1 h 25 m servings 479 cals
Original recipe yields 8 servings


  • Calories:
  • 479 kcal
  • 24%
  • Fat:
  • 26.7 g
  • 41%
  • Carbs:
  • 45g
  • 15%
  • Protein:
  • 16.4 g
  • 33%
  • Cholesterol:
  • 79 mg
  • 26%
  • Sodium:
  • 895 mg
  • 36%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. 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.
  3. Bake 40 minutes in the preheated oven, stirring twice. Top with remaining cheese food, and continue baking 30 minutes, or until potatoes are tender.

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Read all reviews 76
  1. 102 Ratings

Most helpful positive review

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

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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Least positive

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...

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) ...

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 ...

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...

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 ...

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 wa...

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...

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 ...