Are you craving a dish that's both incredibly comforting and surprisingly easy to make? Look no further! This Scalloped Potatoes recipe with Velveeta takes the classic dish to a whole new level of creamy deliciousness. Forget complicated techniques and long prep times; this recipe is perfect for busy weeknights and special occasions alike. Get ready to impress your family and friends with this incredibly flavorful and satisfying homemade meal. This is one of those best recipes that's sure to become a staple in your quick dinner ideas repertoire!
Ingredients:
- 2 pounds russet potatoes, thinly sliced (about 1/8 inch thick)
- 1 tablespoon olive oil
- 1/2 cup butter, unsalted
- 1/2 cup all-purpose flour
- 3 cups milk (whole milk recommended for extra creaminess)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 8 ounces Velveeta cheese, cubed
- 1/2 cup shredded cheddar cheese (optional, for extra cheesiness!)
Instructions:
Get started: Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish. This is a crucial step for easy cleanup and prevents sticking.
Prepare the potatoes: Thinly slicing the potatoes is key to even cooking. You can use a mandoline slicer for perfectly uniform slices, but a sharp knife will work just fine. Soaking the sliced potatoes in cold water for at least 15 minutes helps remove excess starch and prevents them from becoming gummy.
Make the cheese sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until a smooth roux forms. Gradually whisk in the milk until smooth, ensuring no lumps form. Bring the mixture to a simmer, stirring occasionally. Reduce heat to low and simmer for 5 minutes, or until the sauce has thickened slightly. Stir in the salt, pepper, and garlic powder. Remove from heat and stir in the cubed Velveeta cheese until completely melted and smooth.
Assemble and bake: Layer half of the sliced potatoes in the prepared baking dish. Pour half of the cheese sauce over the potatoes. Repeat with the remaining potatoes and cheese sauce. Top with the shredded cheddar cheese (if using).
Bake to perfection: Bake for 45-60 minutes, or until the potatoes are tender and the top is golden brown and bubbly. If the top starts to brown too quickly, loosely cover the dish with foil.
Cooking Tips for the Best Scalloped Potatoes:
- Use a mandoline slicer: For perfectly even potato slices, which ensure even cooking.
- Don't overcrowd the pan: Ensure your baking dish isn't too small, as it can steam the potatoes instead of baking them.
- Check for doneness: Insert a fork into the thickest part of the potatoes; they should be easily pierced.
- Let it rest: Allow the scalloped potatoes to rest for a few minutes after baking before serving. This allows the sauce to set slightly, making it easier to serve.
Variations:
- Add herbs: Fresh or dried herbs like thyme, rosemary, or parsley would be delicious additions to the cheese sauce.
- Spice it up: Add a pinch of cayenne pepper or a dash of hot sauce to the cheese sauce for a kick.
- Use different cheese: Experiment with other cheeses like Gruyere, Fontina, or Monterey Jack.
Nutritional Information (per serving, approximate):
- Calories: Approximately 300-350
- Fat: 18-22g
- Protein: 8-10g
- Carbohydrates: 25-30g
This easy recipe for scalloped potatoes with Velveeta is a perfect example of delicious dishes that are surprisingly quick to prepare. It's a healthy meal option packed with flavor, making it a wonderful addition to your weekly meal plan. Enjoy this comforting classic!