Cheesy potatoes made with Velveeta are the ultimate comfort food. This dish boasts a rich, creamy texture and gooey, melty cheese that makes every bite irresistible. Whether you’re preparing it for a family gathering, holiday meal, or a cozy night in, this homemade version guarantees the same indulgent taste you love from classic cheesy potato dishes.
It builds anticipation and reassures the reader that they can easily recreate this cheesy favorite at home.
How to Make Cheesy Potatoes with Velveeta?
This dish combines tender, buttery potatoes with a smooth and cheesy Velveeta sauce, baked to golden perfection. With just a few simple ingredients, you can make this crowd-pleasing favorite with ease.
Ingredients
Base Ingredients:
- 6 medium russet potatoes, peeled and diced
- 2 tbsp unsalted butter
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 cups shredded cheddar cheese
- 2 cups Velveeta cheese, cubed
- 1/2 cup milk
Topping:
- 1 cup crushed Ritz crackers or cornflakes
- 2 tbsp melted butter
Preparation Time
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes
Step-by-Step Instructions
1: Prepare the Potatoes
- Preheat oven to 175°C (350°F).
- Boil the diced potatoes until fork-tender, about 10-12 minutes.
- Drain and set aside.
2: Make the Cheesy Mixture
- In a large saucepan, melt butter over medium heat.
- Add cream of chicken soup, sour cream, salt, pepper, garlic powder, and onion powder.
- Stir in shredded cheddar cheese, Velveeta cubes, and milk. Cook until smooth and creamy.
3: Combine & Bake
- In a large mixing bowl, combine boiled potatoes with the cheese sauce.
- Transfer mixture to a greased 9×13-inch baking dish.
- In a small bowl, mix crushed crackers or cornflakes with melted butter.
- Sprinkle evenly over the potato mixture.
- Bake for 30-35 minutes, or until golden and bubbly.
4: Serve & Enjoy
- Let the dish rest for 5 minutes before serving.
- Garnish with chopped parsley or extra shredded cheese if desired.
Storage & Shelf Life
Refrigeration:
- Store leftovers in an airtight container for up to 4 days.
Reheating:
- Oven: Bake at 175°C (350°F) for 15 minutes.
- Microwave: Heat individual portions for 1-2 minutes.
Freezing:
- Before baking: Freeze in a baking dish for up to 2 months.
- After baking: Allow to cool completely, then freeze in airtight containers.
Serving Suggestions
Garnish
- Sprinkle with chopped chives for a fresh bite.
- Add extra melted cheese on top for extra cheesiness.
Plating
- Serve as a side dish with grilled chicken, BBQ ribs, or baked ham.
- Pair with a green salad or roasted vegetables for a balanced meal.
Portion Guide
- 1 person: 1 serving
- 6-8 people: Full recipe as listed above
Allergy Guide
- Dairy-Free Option: Use dairy-free butter, sour cream, and cheese substitutes.
- Gluten-Free: Replace cream of chicken soup with a gluten-free alternative and use gluten-free crackers.
This Velveeta cheesy potatoes recipe is the perfect combination of creamy, cheesy, and crunchy textures. Whether for a holiday gathering or a weeknight dinner, it’s sure to be a hit with everyone at the table!
Anna Reed is a passionate baker and self-taught cook who turned her love for food into a way of life. Growing up surrounded by the rich flavors of homemade meals, she developed a deep appreciation for traditional recipes and the art of baking from scratch. Now, she enjoys experimenting with new flavors, perfecting old-fashioned techniques, and sharing her creations with friends and neighbors who can’t resist the aroma of fresh bread or a warm pie. When she’s not in the kitchen, Anna loves visiting local markets, learning about seasonal ingredients, and finding inspiration in the simple joys of good food and great company.