Comida Kraft
Recipe Box

VELVEETA® Classic Potatoes Au Gratin

(28) 26 Reviews
Prep Time
Total Time

8 servings, about 1/2 cup each

Easy, cheesy and sumptuously creamy, this potatoes gratin is destined to become a new classic in your menu-planning repertoire.

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What You Need

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Make It

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  • Cook potatoes in boiling water in large saucepan 8 to 10 min. or just until tender; drain.
  • Heat oven to 350°F. Toss potatoes with remaining ingredients in 2-qt. casserole sprayed with cooking spray; cover.
  • Bake 22 to 25 min. or until potatoes are tender. Stir gently before serving.

Serving Suggestion

Add contrast to the potatoes by adding a crisp, mixed green salad alongside cooked lean fish, meat or poultry.

Special Extra

Stir 1 cup chopped OSCAR MAYER Baked Cooked Ham into potato mixture before baking as directed.


  • 8 servings, about 1/2 cup each

Healthy Living

  • Good source of calcium
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 1 Carb Choice

Diet Exchange

  • 1 Starch
  • 1 Meat (L)

Nutrition Bonus

This creamy version of a classic side dish contains calcium from the VELVEETA.

Nutritional Information

Serving Size 8 servings, about 1/2 cup each
Calories 130
Total fat 3.5g
Saturated fat 2g
Cholesterol 15mg
Sodium 450mg
Carbohydrate 19g
Dietary fiber 2g
Sugars 4g
Protein 7g
% Daily Value
Vitamin A 6 %DV
Vitamin C 6 %DV
Calcium 20 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • Profexx |

    Easy to assemble, but I like a bit more milk for creaminess.

  • betterfli99 |

    I read the reviews and decided to give this one a try even though most said it did not turn out anything like the photo. Not only was that true for me but it in no way can be considered potatoes au gratin. I took the advice of some where they suggested not boiling the potatoes as long and I even added some cayenne pepper instead of regular pepper to help with the taste factor. I added a little extra milk and some regular chedder cheese (less than a 1/4 cup) to help too but to no avail. I didn't however pre melt the cheese before adding combining and perhaps that may have made a little bit of difference. Overall, it was aweful. It came out of the oven looking exactly the way i had put it in with the exception that the cheese squares had melted and settled to the bottom. I mixed it up just to see if it could be salvaged and still all I had was some sliced potatoes with no coating to them. I am really not sure how this could have a 4 star rating. aweful in every sense of the word!

  • beckyinOhio |

    Thank You these are just the best.

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