Julie Clark
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Velveeta Cheesy Potatoes
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Oven Baked Velveeta Cheesy Potatoes casserole is a side dish that the family will love! Two types of cheese made this the creamiest, cheesiest potatoes ever.
I remember eating this Velveeta cheesy potato casserole often when I was younger, almost as much as funeral potatoes.
When I first got married, I’d email my mom for some of my favorite recipes. I happened to come across this potato recipe with Velveeta cheese sauce I had printed out from her a few weeks ago. Oh man…they were just as good as I remembered perfect for taking to potlucks and picnics.
Is Velveeta a good melting cheese?
What makes cheesy potatoes the cheesiest? This recipe calls for butter, milk, cheddar cheese and the cheesy creaminess of Velveeta cheese. If you want really creamy potatoes, Velveeta cheese is the way to go. It melts smooth and rich…making it ideal for casseroles. No clumping or separating.
The real cheddar cheese adds classic cheese flavor.
What are the best potatoes for cheesy potatoes?
We used red potatoes, which are a waxy potato. They are low starch and hold their shape well during cooking and baking.
Russet potatoes also work, but are a high starch potato that have a light texture. They’ll fall apart a little in the casserole, which makes almost a mashed potato casserole.
Yukon gold potatoes are a good in-between potato that works well in this recipe, too! It’s really a matter of what you’d like the texture to be.
Ingredients Needed
- Buy a block of cheddar cheese and shred it fresh so it has the best creamy cheese sauce.
- 2% milk, whole milk or even evaporated milk will work. I use whole milk the most often.
✨ For full ingredients and amounts, see the recipe card below. ✨
How to Make Velveeta Cheesy Potatoes
- Wash and peel the potatoes. Cut them into ¾” cubes.
- Fill a large saucepan with water and set to medium high heat so that the water will boil. Add the potatoes to the hot water and cook until the potatoes are slightly softened. Drain the potatoes and set aside.
- Preheat the oven to 350º Fahrenheit. Spray a 9×13 baking pan or 3 quart casserole dish with cooking spray.
- Pour the potatoes to the prepared baking dish. Add the chopped onion, bread cubes, Velveeta, melted butter and milk. Stir the mixture well.
- Sprinkle the salt and pepper over the top of the potatoes, along with the shredded cheese.
- Bake in the preheated oven for 25-30 minutes or until bubbly and heated through.
Slow Cooker Instructions
If you’d like, make these Velveeta cheesy potatoes in the crock pot. Mix the cooked potatoes and other ingredients in a bowl and then add them to the bowl of the slow cooker. Cover with the lid and cook on low for 4-6 hours or until the cheese is bubbly and heated through.
It’s a good idea to spray the slow cooker liner with cooking spray so that the potatoes aren’t as likely to stick and the liner will be easier to clean.
What goes with cheesy potatoes for dinner?
Here are some of our favorites that pair well with the Velveeta cheesy potatoes:
Serve with a side salad or Italian green beans and some buttery rolls. Mmm…now THAT’S comfort food!
Storage Instructions
Store any leftovers in an airtight container in the fridge for 3 days. Freeze any leftovers in an airtight container for up to 4 weeks.
Velveeta Cheesy Potatoes
Oven Baked Velveeta Cheesy Potatoes casserole is a side dish that the family will love! Two types of cheese made this the creamiest, cheesiest potatoes ever.
Servings 10
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Ingredients
- 13-14 medium red potatoes
- 1 medium yellow onion (chopped)
- 1 slice white bread (cubed)
- 16 ounces velveeta cheese (cubed)
- ¾ cup salted butter (melted) 6 ounces
- ½ cup whole milk 4 ounces
- ½ teaspoon salt (to taste) 2 grams
- ½ teaspoon ground black pepper 2 grams
- ¾ cup shredded cheddar cheese 3 ounces
Instructions
- Wash and peel the potatoes. Cut them into ¾” cubes. 13-14 medium red potatoes
- Fill a large saucepan with water and set to medium high heat so that the water boils. Add the potatoes to the hot water and cook until the potatoes are slightly softened. Drain the potatoes and set aside.
- Preheat the oven to 350º Fahrenheit. Spray a 9×13 baking pan or 3 quart casserole dish with cooking spray.
- Spread the potatoes to the prepared dish.
- Add the chopped onion, bread cubes, Velveeta, melted butter and milk. Stir well. 1 medium yellow onion, 1 slice white bread, 16 ounces velveeta cheese, ¾ cup salted butter, ½ cup whole milk
- Sprinkle the salt and pepper over the top, along with the shredded cheese. ½ teaspoon salt, ½ teaspoon ground black pepper, ¾ cup shredded cheddar cheese
- Bake in the preheated oven for 25-30 minutes or until bubbly and heated through.
Video
Notes
- For a fun twist, top with bacon, sour cream and chives.
Nutrition
Calories: 277kcal | Carbohydrates: 8g | Protein: 11g | Fat: 21g | Saturated Fat: 14g | Cholesterol: 65mg | Sodium: 1030mg | Potassium: 212mg | Sugar: 5g | Vitamin A: 975IU | Vitamin C: 0.9mg | Calcium: 346mg | Iron: 0.2mg
Great recipe. Most of my family dislikes sour cream and almost all cheesy potatoes call for it. Thank you for sharing! Everyone loved them and I’ve made them several times.
I made this last night for a family gathering and it was a big hit. Everyone loved it. I made it in the crockpot and added a packet of dry Ranch dressing. I also put panko mixed with butter on top the last 5 minutes to add texture. I think I added too much cheddar and next time will add less. I am so glad I found this recipe. Definitely a keeper.
I am going to try this recipe for Father’s Day. My question is why use the bread?
Can you skip boiling potatoes first and just bake longer say like about 50 minutes?
Delish!!! Easy since you don’t have to make the cheese sauce.