Cheesy Au Gratin Potatoes & Velveeta Cheesy Breakfast Bake

Good Morning everyone and Happy Monday!!!! Today I'm sharing a recipe for my Cheesy Au Gratin Potatoes baked in a a yummy cheese sauce. Some of you may remember back in March I mentioned that as a Velveeta Kitchenista'sI would be creating a few Velveeta inspired recipes throughout the year. 

Well, today I’m bringing you two recipes from our Fathers Day get-together that I hosted with family and friends.  I served these yummy Cheesy Au gratin Potatoes and they were a big hit. This is my recipe and it gets prepared at our house quite often. These delicious  potatoes are so versatile and can be paired up with just about any entree.   

I also want to share a second recipe for this easy Cheesy - Velveeta Breakfast Bake. This breakfast casserole can be assembled the night before or on the morning you would like to serve it.  This recipe is perfect for holidays or over night guests. If you prefer you can substitute the Velveeta for cheddar cheese. 

Cheesy Au Gratin Potatoes 

2 -cups basic white sauce (recipe below) 
1 1/4 - cups original Velveeta, cubed 
6 - medium - large potatoes, peeledcookedcut into 1/4 inch slices
1/2 -cup bread crumbs 
1/2 - teaspoon salt
1/4 - teaspoon pepper 
2 - tablespoons margarine, melted 

Cook the potatoes and cool. When cool slice into 1/4 inch slices and set aside. In medium size sauce pan prepare the white sauce. 

To the prepared white sauce add the Velveeta and stir until the Velveeta is melted and the sauce is smooth. 

Add salt and pepper and stir. Add the potatoes slices to a greased 9 x 13 inch baking dish sprayed with cooking spray. 

Pour the cheese sauce over the potatoes and gently turn to coat all the potatoes. In a separate bowl mix the bread crumbs and melted butter together and then sprinkle over the potatoes. 

Cover and bake at 350 for 20 minutes. Uncover and bake 5-10 additional minutes till bread crumb topping is golden brown.  

Basic White Sauce 

4 - tablespoons real butter 
4 -tablespoons all purpose flour 
2 – cups milk
salt and pepper to taste 

Melt the butter in a saucepan over medium heat. Whisk in the flour to make a roux. Add salt and pepper to taste and mix until smooth. 

Slowly add the milk stirring constantly using a wire whisk. 

Bring the mixture to boil, reduce heat and simmer the sauce for 2 minutes until thickened.   

Use sauce  immediately.


Heather said…
Oh, my goodness. I could kiss your toes! We switched over to a dye-free diet for my son almost two years ago & I've missed having Au Gratin potatoes since then. I haven't been able to find a recipe that fit my son's dietary needs & that my family liked. This one, however, is sure to be a hit. All three of us love Velveeta. Thank you, Tina!
Anonymous said…
I'm not a huge fan of velveeta, but this looks REALLY good, so will give it try, thanks tina!!

GiGi said…
OOHH they look sooo good. I plan on making both. Thanks for posting. I LOVE all of your recipes and your blog!
Tina Butler said…
I am so glad I could help with a new recipe. It must be hard when a special diet is involved. Hopefully your family will enjoy this au gratin potatoe recipe.

Annie, I grew up on Velveeta so it is no surprise i love it so much. I know velveeta is really popular in the south. I hope you will give this a try it might change your mind on Velveeta.
DessertForTwo said…
Velveeta is the way to my heart! Thanks for sharing recipes that feature it!
Thanks for including a video. This is a nice recipe! This is a cheesy one!
These look so delicious! I just love Velveeta - I'm going to have to give these a try one of these days.
Anonymous said…
My daughter and I tried the breakfast bake today and had almost as much fun making it as we did eating it. Thanks for posting the picture also, it was helpful.
AnickH said…
im a total velveeta fan and i also love béchamel sauce. this recipe seems perfect!!