Comida Kraft
Recipe Box

VELVEETA® Classic Potatoes Au Gratin

3.9
(35) 28 Reviews
Prep Time
25
min.
Total Time
50
min.
Servings

8 servings, 1/2 cup each

This is it—the easy, cheesy classic, made with thinly sliced potatoes, dry mustard, a bit of onion and VELVEETA. Comfort food at its finest!

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What You Need

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Make It

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

Healthy Living

Save 20 calories and 3g of total fat, including 2g of saturated fat, per serving by preparing with 2% Milk VELVEETA and fat-free milk.

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.

Servings

  • 8 servings, 1/2 cup each

Nutritional Information

Serving Size 8 servings, 1/2 cup each
AMOUNT PER SERVING
Calories 160
% Daily Value
Total fat 6g
Saturated fat 4g
Cholesterol 20mg
Sodium 390mg
Carbohydrate 19g
Dietary fiber 2g
Sugars 4g
Protein 7g
   
Vitamin A 6 %DV
Vitamin C 15 %DV
Calcium 25 %DV
Iron 6 %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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  • Hamman15 |

    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). =)

  • WarEagleNurse |

  • minstew16 |

    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])

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