Best 4 Velveeta Cheese Potatoes Recipes
Indulge in a culinary delight with our collection of mouthwatering Velveeta cheese potato recipes. These delectable dishes combine the creamy richness of Velveeta cheese with the hearty goodness of potatoes, offering a symphony of flavors that will tantalize your taste buds. From the classic Velveeta cheese potatoes, known for their comforting simplicity, to the more adventurous Velveeta cheesy potato casserole, each recipe promises a unique culinary experience. Whether you're seeking a quick and easy weeknight meal or planning a special gathering, our diverse selection of recipes caters to every occasion. Embark on a culinary journey and discover the perfect Velveeta cheese potato recipe that will become a staple in your kitchen.
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VELVEETA CHEESE POTATOES
All I can say is YUM!...potatoes with melted cheese...just can't get any better, this is sooooo good! (prep time doesn't include boiling potatoes)
Provided by Kittencalrecipezazz
Categories Potato
Time 1h
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Set oven to 350 degrees
- In a large bowl, combine the cooked and cubed potatoes, onions and bread pieces
- Transfer to a greased casserole dish
- In the microwave, melt butter and cheese together, stirring to combine pour the cheese/butter mixture over the casserole
- Bake 45 minutes, or until bubbly, hot and lightly browned.
POTATO CHEESE SOUP WITH VELVEETA®
A rich potato soup that also has carrot, onion and celery. The chicken base also contributes to its complex flavor. Chicken base is a strong reduction of chicken stock that is normally sold in a resealable plastic jar and should be kept refrigerated.
Provided by Shauna
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h15m
Yield 8
Number Of Ingredients 12
Steps:
- In a large pot over high heat, combine the potatoes and carrot with water to cover and boil for 10 to 15 minutes, or until tender.
- In a separate large skillet over medium heat, saute the celery and onion in the margarine for about 10 minutes.
- Drain all but about 2 cups of the water from the potatoes and carrots; add 4 cups milk. Reduce heat to low and season with salt and pepper to taste.
- Transfer the onion and celery mixture to the pot and stir in the chicken soup base. Heat slowly, then add the cheese. Allow the cheese to melt, stirring all together well.
- In a small bowl, dissolve the cornstarch in the 1/2 cup milk and pour into the soup. Mix well until thickened.
Nutrition Facts : Calories 421.2 calories, Carbohydrate 39.1 g, Cholesterol 38.5 mg, Fat 23.3 g, Fiber 4.3 g, Protein 15.1 g, SaturatedFat 9.4 g, Sodium 1176.7 mg, Sugar 9.6 g
EASY VELVEETA CHEESY POTATOES
Steps:
- Peel and cut potatoes into cubes, boil until tender and drain. Put in a 9x13-inch pan.
- Cut butter into cubes and place along the potatoes and season with salt and pepper. Put sour cream on the potatoes and spread across. Cut Velveeta Cheese into 9 blocks and place on top of the potato mixture.
- Bake at 350°F for 30 minutes. Stir mixture occasionally.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
VELVEETA POTATOES AU GRATIN
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
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.
Nutrition Facts : Calories 449.4, Fat 23.1, SaturatedFat 14.6, Cholesterol 84.2, Sodium 590.5, Carbohydrate 50.1, Fiber 5.8, Sugar 6, Protein 12.1
Tips:
- Choose the right potatoes. Russet potatoes are the best choice for this recipe, as they hold their shape well and become fluffy when cooked. Avoid using waxy potatoes, such as red or yellow potatoes, as they will not hold their shape as well.
- Cut the potatoes into even-sized pieces. This will help them cook evenly. If the pieces are too large, they will take longer to cook through and may not be as tender.
- Don't overcrowd the pan. When you add the potatoes to the pan, make sure there is enough space between them so that they can cook evenly. If the pan is too crowded, the potatoes will steam instead of fry and will not be as crispy.
- Cook the potatoes over medium heat. This will help them cook evenly and prevent them from burning.
- Season the potatoes liberally. Use salt, pepper, and any other desired seasonings to taste. You can also add a sprinkle of garlic powder or onion powder for extra flavor.
- Stir the potatoes occasionally. This will help them cook evenly and prevent them from sticking to the pan.
- Cook the potatoes until they are golden brown and crispy. This will take about 15-20 minutes.
- Serve the potatoes immediately. They are best enjoyed hot and crispy.
Conclusion:
Velveeta cheese potatoes are a classic comfort food that is easy to make and always a hit with a crowd. This recipe is a great way to use up leftover mashed potatoes, or you can simply boil some potatoes for this dish. The Velveeta cheese sauce is rich and creamy, and it pairs perfectly with the crispy potatoes. This dish is sure to be a hit at your next potluck or family gathering.
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