Make classic potatoes au gratin with thinly sliced potatoes, dry mustard, a bit of onion & VELVEETA. VELVEETA® Classic Potatoes Au Gratin are comfort food.
What You Need
Original recipe yields 8 servings
1-1/2 lb. Yukon gold potato es (about 6), thinly sliced
1/2 lb. (8 oz.) VELVEETA, cut into 1/2-inch cubes
1/2 cup chopped onion s
1 tsp. dry mustard
1/4 tsp. pepper
1/4 cup milk
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Let's Make It
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.
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.
Prepare as directed, adding 1 cup chopped OSCAR MAYER Ham to potato mixture before baking.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 19g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1/2 cup each
* 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.