Velveeta scalloped potatoes are classic comfort food with lots of creamy sauce and thin slices of tender, buttery potatoes. This hearty dish is the perfect side for any entrée, perfect to celebrate holidays like Easter, Thanksgiving, and Christmas.
Cheesy scalloped potatoes with Velveeta
This take on scalloped potatoes is cheesy and indulgent. The potatoes are decadent and oozing with a delicious cheesy bechamel sauce.
The dish has a velvety texture and layers upon creamy layers of tender potatoes and that yummy cheese sauce. With just one bite, you’ll fall in love!
The only thing more pleasant than the rich aroma that fills the kitchen as these cheesy scalloped potatoes bake in your oven is the glory of actually eating them.
If potatoes are a staple on your Easter, Thanksgiving, and Christmas menu, then grab your spuds, and let’s get started!
Velveeta scalloped potatoes are hands-down one of the best sides. The recipe is everything good about scalloped potatoes in one easy-to-make dish. Scroll down to the recipe card below for exact measurements.
- Potatoes: I recommend Yukon Gold potatoes for this recipe (and mayo mashed potatoes). They are rich and buttery and hold their shape well while baking, and there’s no need to peel them.
- Velveeta cheese adds the creamy decadence and rich mouthfeel that scalloped potatoes demand, along with a mild taste that makes the recipe even better. If you love Velveeta, serve our Velveeta mac and cheese as a second side.
- Whole milk is the secret to creating a perfectly creamy, tender texture without the heaviness of cream.
- Butter is the base of the bechamel sauce. I used unsalted butter. Salted butter works too. You just want to adjust the salt accordingly.
- Flour: A few tablespoons all-purpose flour help to thicken the sauce.
- Seasonings: Salt and freshly ground black pepper are the flavor boosters. Check the variations section further down for more seasoning ideas.
How to make Velveeta scalloped potatoes
A delicious side packed with buttery potatoes and creamy cheese sauce. It doesn’t get much better than this cheesy scalloped potatoes recipe! Just a few simple steps with give you this knockout dish.
#1: Prepare potatoes
- Scrub the potatoes under running water and slice 1/4 in / 0.6 cm thick.
- I recommend using a mandolin slicer if you have one. If using a mandolin, follow the manufacturer’s safety instructions.
#2: Cook sauce
- In a medium saucepan, melt the butter over medium-high heat. Sprinkle in the flour. Whisk to combine and cook for 2 minutes. It should be like a thick paste. For more details on roux, see how to make a roux for mac and cheese.
- Slowly pour in the milk while continuing to whisk. Cook and whisk until the sauce thickens, about 3 to 4 minutes.
- Reduce the heat to low and add the Velveeta cheese, salt, and pepper. Stir until the cheese has mostly melted.
#3: Assemble the dish
- Spread 1/3 of the potato slices in the bottom of a greased casserole dish. Then top with 1/3 of the cheese sauce.
- Repeat this process two more times, finishing with a layer of cheese sauce.
- Cover the baking dish with foil and bake at 375°F for 30 minutes.
- Then remove the foil and continue baking for another 15 to 25 minutes, until bubbly and golden and the potatoes are fork tender.
- Serve hot and enjoy!
As simple as this recipe may be, I have a few tips and tricks to hone your Velveeta scalloped potatoes making skills.
- Use Yukon gold instead of Russets: Yukon gold potatoes taste best in this Velveeta scalloped potatoes recipe. Russet potatoes have less flavor, are dryer and have thicker skin than Yukon golds.
- Slice potatoes ultra-thin: Thinner potatoes bake faster and become amazingly tender. The layers almost melt into each other. For perfect results, use a mandolin to create even, razor-thin slices that don’t require cooking before layering them.
- Cooking time: I find that 1/4-inch thick potato slices are cooked after 45 to 50 minutes. They are tender but still slightly firm. If you prefer your scalloped potatoes on the softer side, bake them for 75 to 90 minutes, and leave them covered for the first hour.
- For a crowd: You can double the recipe and bake it in a 3-quart casserole dish if you need to feed more people. You may need to bake the dish lightly longer.
- Cream of mushroom soup: Feel free to replace the bechamel sauce with a can of cream of mushroom soup. It’s a great shortcut to save time.
- Cheese topping: For extra cheesy scalloped potatoes, sprinkle the top of the casserole with 1 cup freshly grated cheddar cheese before baking.
- Ham: To make Velveeta scalloped potatoes with ham, layer diced cooked ham between the layers of potatoes before baking.
- Bacon makes everything better! Sprinkle the layers with 9 slices fried and crumbled bacon.
- Carrots are a great twist for vegetarian scalloped potatoes. Thinly slice a couple of carrots and intermix them with the potatoes when layering the dish.
- Garlic: 2 minced garlic cloves or 1 teaspoon garlic powder adds aromatic freshness to the scalloped potatoes.
- Nutmeg: Potatoes and nutmeg are a great pairing. Add 1/4 teaspoon ground nutmeg when seasoning with salt and pepper.
- Herbs: I like to garnish my scalloped potatoes with a sprinkle of parsley or chives. I love the earthy note fresh herbs provide.
Storage & reheating instructions
How to store Velveeta scalloped potatoes
Put cooked and cooled leftover Velveeta potatoes in an airtight container. Store in the refrigerator and consume within 3 to 4 days.
Reheat Velveeta scalloped potatoes
Gently reheat leftovers in a baking dish covered with foil in a 350°F oven until warmed through. You can also reheat scalloped potatoes in the microwave, though I recommend the oven for the optimal texture.
Make Velveeta scalloped potatoes ahead of time
Scalloped potatoes with Velveeta cheese are great to make ahead and reheat. Prepare the dish according to the recipe instructions, but do not bake. Instead, cover the baking dish with plastic wrap and tin foil and refrigerate for up to 2 days.
When you’re ready to eat, place the dish on the counter as you preheat the oven. Then bake for 20 to 25 minutes, until golden brown and bubbling.
Freeze Velveeta scalloped potatoes
Keep the cooled scalloped potatoes in a freezer-friendly container in the freezer for up to 3 months. Allow to thaw in the fridge overnight before reheating.
Please note that potatoes can become mealy when frozen. I recommend freezing only as a last resort, if you don’t mind the less perfect texture.
If you know you’ll be freezing the recipe, don’t cook the potatoes all the way. They will hold up better in the freezer, and you’ll finish the baking process once it’s time to eat.
- 2 lb / 900 g Yukon Gold potatoes (4 large or 6 medium-sized potatoes)
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 3 cups / 475 ml / 24 fl oz whole milk
- 8 oz / 225 g Velveeta cheese, cubed
- 1 tsp salt
- 1/2 tsp ground black pepper
- Preheat oven. Preheat the oven to 375°F / 190°C / gas mark 5. Coat a 7 in x 11 in / 18 cm x 28 cm baking dish with butter and set aside.
- Prepare potatoes. Scrub the potatoes under running water and slice 1/4 in / 0.6 cm thick. I recommend using a mandolin slicer if you have one. If using a mandolin, follow the manufacturer's safety instructions.
- Cook sauce. In a medium saucepan, melt the butter over medium-high heat. Sprinkle in the flour. Whisk to combine and cook for 2 minutes. It should be like a thick paste. Slowly pour in the milk while continuing to whisk. Cook and whisk until the sauce thickens, about 3 to 4 minutes.
- Melt Velveeta. Reduce the heat to low and add the Velveeta cheese, salt, and pepper. Stir until the cheese has mostly melted.
- Assemble the dish. Spread 1/3 of the potato slices in the bottom of the greased casserole dish. Then top with 1/3 of the cheese sauce. Repeat this process two more times, finishing with a layer of cheese sauce.
- Bake. Cover the baking dish with foil and bake for 30 minutes. Then remove the foil and continue baking for another 15 to 25 minutes, until bubbly and golden and the potatoes are fork tender. Serve hot, and enjoy!
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 311Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 47mgSodium: 809mgCarbohydrates: 34gFiber: 3gSugar: 8gProtein: 11g
What are the best potatoes for scalloped potatoes?
For scalloped potatoes, look for a starchy potato variety. Starchy potatoes are more tender and help to thicken the sauce. Russet potatoes and Yukon Gold potatoes are 2 readily available starchy potatoes.
Between the 2, I find Yukon gold potatoes are the best choice for homemade scalloped potatoes. Their flavor is richer and more buttery, creating a more flavorful dish. Plus, they hold their shape well, even after baking.
Stay away from waxy, red-skinned potatoes. They are less starchy and usually too firm, even after they’re baked.
Why make scalloped potatoes with Velveeta?
Many traditional types of cheese (such as cheddar, Gouda, or Swiss) tend to separate and break apart when heated instead of melting evenly.
Thanks to the addition of emulsifying salts, Velveeta is designed to melt smoothly and evenly. Its superior melting capabilities lend the sauce a super silky, thick consistency and an incredibly velvety mouthfeel.
What can I use as a substitute for Velveeta?
While Velveeta is my recommendation for this recipe, if you can’t find it, you can substitute American cheese or Cheez Whiz.
Both products are types of processed cheese and excellent 1:1 substitutes for Velveeta because they behave similar to Velveeta.
What is the difference between scalloped potatoes and au gratin potatoes?
- Scalloped potatoes are thinly sliced potatoes, layered in a casserole dish and baked with milk or heavy cream.
- Potatoes au gratin is more decadent because cheese is sprinkled between the potato layers. The dish is often topped with breadcrumbs before it goes into the oven.
Besides these key differences, the terms are often used interchangeably. Our Velveeta scalloped potatoes are a combo of both. Call them whatever you want – they taste simply amazing!
More sides to try
You can never have too many good side recipes! Here are a few dishes that we just keep coming back to. I think you are really going to love all of these recipes.
- Velveeta Broccoli Casserole
- Kitchen Aid Mashed Potatoes
- Evaporated Scalloped Potatoes
- Parisian Carrots
- Simple Mac and Cheese without Flour
- Popeyes Mac and Cheese
- Chick-Fil-A Mac and Cheese
Other recipes with Velveeta
Cooking with Velveeta is so much fun because the cheese gives everything a delicious creaminess and mild flavor. Here are some other recipes you should try: