Salads & sides

VELVEETA® Classic Potatoes Au Gratin

VELVEETA® Classic Potatoes Au Gratin recipe

photo by:kraft

This was my first time making augratin potatoes from scratch, and they were so easy to make. I did cook the potatoes a little too long. My husband and I loved it, and he ...read more

posted by

MIRANDA915

on 9/19/2007

time

prep:

15 min

total:

40 min

servings

total:

8 (1/2-cup) servings

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What You Need

cups thinly sliced potatoes (5 to 6 medium)

1/2

lb. (8 oz.) VELVEETA®, cut up

1/2

cup chopped onion

tsp. dry mustard

1/4

tsp. pepper

1/4

cup milk

Make It

COOK potatoes in boiling water in large saucepan 8 to 10 minutes or until fork-tender; drain.

TOSS potatoes with remaining ingredients in 2-quart casserole; cover.

BAKE at 350°F for 22 to 25 minutes or until potatoes are tender. Stir gently before serving.

Kraft Kitchens Tips

Healthy Living

Save 20 calories, 4 grams of fat and 2 grams of saturated fat per serving by substituting 2% Milk VELVEETA for regular VELVEETA.

How to Chop Onions

Cut a whole peeled onion into 1/4-inch-thick slices. Stack 2 or 3 slices, then make several crosswise cuts in both directions down through onion slices. Or, with whole peeled onion facing up, make several crosswise cuts in both directions partially through the onion. (Do not cut completely through onion.) Turn onion so that cut end faces out to the side and cut into slices.

Special Extra

Prepare as directed, adding 1 cup chopped OSCAR MAYER Ham to potato mixture before baking.

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Hamman15

posted:2/20/2012

I would do some things differently if I made it again. I sauteed half an onion before adding it to the potatoes. This was good, but I would use less onion. Also, the cheese got really crusty fast. I would recommend making a cheese 'sauce' with a little milk and mixing this with the potatoes (like mac and cheese). =)

a cook

posted:11/23/2009

I would make this recipe again but next time I won't use the dry mustard (I thought it made it taste mustardy [if even a word])

redtequila

posted:9/20/2009

My family (including picky eaters) and I loved this recipe. I only change the way I added the onions. Instead of leaving the onions raw, I sweated the onions in 2tbs of olive oil.

evaange

posted:1/28/2009

It's fair, it wasn't like wow!

ecamensky

posted:12/27/2008

Pretty good. I may have cooked the potatoes a little too long cause they were kind of mushy. They were pretty rich and heavy, too. They didn't taste bad, though. I may make them again.

MIRANDA915

posted:9/19/2007

This was my first time making augratin potatoes from scratch, and they were so easy to make. I did cook the potatoes a little too long. My husband and I loved it, and he is already wanting it again.

a cook

posted:7/18/2007

Wasn't what I had expected. I still like the box better =)

slbogema

posted:5/21/2007

I think I cut the potatoes too thin. After I baked the dish, they were all mushed up. I used green onions and bacon bits to try to add some zing. Not pleased with the appearance or the flavor.

jtcmom

posted:8/10/2006

Very cheesey. We really liked it.

lizmcvey777

posted:3/18/2006

i loved this recipe! i was so worried i was going to mess it up because i was bringing it to a party and it was my first time making it. i didn't even have a chance to test taste it because i pulled it out of the oven, stirred it a bit, and we were out the door! (because we were already running late.) and i'm new to this cooking thing so you can understand why i'd be nervous if i made it right/if it turned out good. but, out of the all the potato dishes there, mine was the most eaten! i was so happy. it was delicious and turned out great! i will make this again for sure!