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Instructions. Grease the bowl of the slow cooker and add the potatoes. Season with salt and pepper. Add the cubed Velveeta cheese and toss to combine. Combine the milk and sour cream and pour the mixture over the potatoes. Place the sliced butter on top of the potatoes. Place the lid on the slow cooker and cook on low for 6 hours or high for 4.
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Place potatoes in a lightly sprayed 9x13 baking pan. Prepare the rest of the ingredients before starting the sauce. In a medium saucepan, melt the butter over medium heat. Whisk in flour to form a paste. Whisk in milk until smooth. Whisk in minced onion, paprika, pepper, and salt.
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Drain the potatoes and set aside. Preheat the oven to 350 degrees Fahrenheit. Spray a 9x13 baking pan or 3 quart casserole dish with cooking spray. Add the potatoes to the prepared dish. Add the chopped onion, bread cubes, Velveeta, melted butter and milk. Stir well.
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Place potatoes in a large pot and cover with cold water. Bring to a boil and cook potatoes until fork-tender (about 10-15 minutes). Drain the potatoes and allow them to cool. When cool enough to handle, peel the potatoes and coarsely shred on the large holes of a grater. Place grated potatoes in a large bowl.
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Then, assemble the casserole. Layer half the potatoes and onions in an oiled 9×13-inch baking dish. Top with half of the sauce and 1 cup of cheddar cheese. Repeat the layers with the remaining potatoes, onion, sauce, and cheese. Cover the casserole dish with foil and bake for 30 minutes at 400°F. Uncover and bake until the potatoes are tender.
Velveeta Cheesy Scalloped Sliced Potatoes with Creamy Cheese Sauce, 9
Bring to a boil and simmer until just tender, but still a little firm. Drain potatoes and place in a greased 2-quart baking dish. Melt butter over medium heat in a medium saucepan. Sprinkle flour into pan. Stir and cook 1 minute. Gradually whisk in the milk. Bring to a boil and simmer until thickened.
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Preheat oven to 425 degrees F. Lightly smash and peel the garlic; rub all over a 9 x 13 inch baking dish. Butter the dish and set aside. Peel the potatoes and slice thin, about 1/8 inch. Hold the potatoes in a bowl of cool water to keep.
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Preheat oven to 350 degrees and spray a casserole dish with nonstick spray. Wash, peel and slice potatoes into thin slices. Make the Roux. Melt butter and stir in flour with a wire whisk. Slowly add the milk and stir for about 2 minutes. Add salt and cheese. Let cook until cheese melts and sauce is thick.
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Directions. Preheat oven to 350° F. Butter sides and bottom of a 9 x 13 baking pan. Melt butter. Add Half & Half and Velveeta cheese. Heat on medium low until cheese is melted. Break up pieces of potatoes in baking pan and spread out evenly. Top with onions, salt & pepper. Pour melted cheese mixture over potatoes.
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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.
Velveeta Potatoes Au Gratin Recipe Recipe Au gratin
Interesting Facts About Cheesy Potatoes with Velveeta and Half and Half: 1. Velveeta, the star ingredient: Velveeta is a processed cheese product known for its smooth and creamy texture. It was invented in the early 20th century and quickly gained popularity among American households. Velveeta is made from real cheese, but it also contains.
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Preheat oven to 375˚F and grease a 9x13 inch baking dish. If using fresh potatoes, place in a saucepan with cold water. Simmer 12-14 minutes or until fork tender. Drain and allow to cool slightly. Melt butter, add sour cream, soup, onion and 1 ½ cups cheese. Toss in the potatoes (or frozen hash brown potatoes) and combine.
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Preheat the oven to 350 degrees. Wash and peel the potatoes. Use a mandoline or knife to thinly slice the potatoes into coins. These should not be paper thin, but not too thick either. Place the sliced potatoes into a large stockpot and add enough water to cover the potatoes. Salt the water generously (about 1 tsp).
Crockpot Cheesy Potatoes Tornadough Alli {A Cheesy Delicous Recipe}
Add frozen potatoes to 13 X 9 pan, set aside. In heavy sauce pan, over low heat,add half and half, margarine, onion, and cheeses and mix until melted and smooth, stirring frequently. Add salt and pepper to taste. Pour over potatoes. Allow to set approximately 1 hour at room temperature.
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1) Preheat oven to 350 degrees. Spray a 9×13 baking dish with nonstick cooking spray. 2) In a large bowl, combine hash browns and chopped onion. Mix well. Pour into prepared baking dish. 3) Reserve 1/4 cup of the cubed Velveeta cheese.
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Spread potatoes in a 9 x 13-inch baking dish. Melt together half & half, margarine and Velveeta cheese. Pour over potatoes and bake for 1 hour at 325° to 350°. Grate cheddar cheese and spread on top 10 minutes before end of bake time.
