Velveeta Scalloped Potatoes
Thin slices of russet potato are layered with shredded Velveeta and covered in a smooth, buttery milk sauce before baking until tender, golden, and bubbling.
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Zutaten
- 2 cups whole milk for a full and creamy consistency
- 1 cup Velveeta cheese shredded to promote even melting
- 4 tablespoons all-purpose flour
- 4 large russet potatoes peeled and cut into approximately 1/8-inch-thick slices
- Salt according to taste
- 4 tablespoons unsalted butter such as Kerrygold
- Ground black pepper according to taste
- Nonstick cooking spray for coating the baking dish
Anleitungen
- Preheat the oven to 350°F (175°C). Lightly coat a 9 × 13-inch baking dish with nonstick cooking spray.
- Distribute the thinly sliced russet potatoes evenly in the prepared baking dish. Scatter the shredded Velveeta uniformly over the potatoes.
- Place the unsalted butter in a medium saucepan and melt it over medium heat.
- Add the all-purpose flour and whisk until the mixture becomes smooth. Continue cooking for approximately 1 minute, stirring constantly to remove the uncooked flour flavor.
- Slowly add the whole milk while whisking continuously so the sauce remains smooth and free of lumps.
- Continue cooking the mixture, whisking frequently, for approximately 3–5 minutes, or until it has thickened.
- Season the sauce with salt and ground black pepper to taste.
- Pour the hot prepared sauce evenly over the layered potatoes and Velveeta, making sure the potato slices are thoroughly coated.
- Transfer the assembled casserole to the preheated oven and bake at 350°F (175°C) for approximately 1 hour, or until the potatoes are tender and the surface is golden and bubbling.
- Allow the scalloped potatoes to rest for a few minutes before serving so the casserole is easier to portion.
Notizen
A slightly more generous amount of ground black pepper may be used for a stronger pepper flavor.