Old-Fashioned Cheese Potatoes Recipe
Old-Fashioned Cheese Potatoes Recipe photo by Taste of Home

Old-Fashioned Cheese Potatoes Recipe

Read Reviews
5 8 9
Publisher Photo
When my husband and I got married in 1951, one of the first appliances we bought was an apartment-size electric range. The range came with a cookbook that included this recipe. I've used the same recipe ever since!
TOTAL TIME: Prep: 15 min. Bake: 1 hour
MAKES:8-10 servings
Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Bake: 1 hour
MAKES: 8-10 servings


  • 1/4 cup butter, cubed
  • 1/4 cup all-purpose flour
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 2-1/2 cups milk
  • 1-1/2 cups (6 ounces) shredded process cheese (Velveeta)
  • 6 medium potatoes, peeled and thinly sliced

Nutritional Facts

1 serving (1 each) equals 219 calories, 11 g fat (7 g saturated fat), 31 mg cholesterol, 752 mg sodium, 24 g carbohydrate, 1 g fiber, 7 g protein.


  1. In a large saucepan, melt butter. Whisk in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat. Add cheese; cook and stir until melted.
  2. Place potatoes in a greased 13-in. x 9-in. baking dish. Pour sauce over potatoes. Bake, uncovered, at 350° for 1 hour or until potatoes are tender. Yield: 8-10 servings.
Originally published as Old-Fashioned Cheese Potatoes in Country Extra March 1994, p47

Reviews for Old-Fashioned Cheese Potatoes

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Jan. 13, 2016

"My grandma used to make this when I was a kid (many moons ago!), and every once in awhile I still crave it. This is such a good base recipe -- you can fix it as is (cube the Velveeta, difficult to shred, and you can add it to the milk/flour mixture to melt), or make a one-dish meal by adding saut?ed mushrooms, chopped onions, minced jalape?os (or use Velveeta w/ jalape?os), ham, bacon or smoked sausage or add veggies like broccoli, green beans or corn. Serve with salad, garlic bread, fruit, etc. on the side. Not something we should eat every day, but great occasional comfort food. This can be made ahead of time and put in the oven when you get home from work. You can also microwave the potatoes until they're almost ready, and it doesn't take quite as long for them to get done. (I leave the skins on, too -- all the good stuff is in the skins.)"

Reviewed Mar. 30, 2014

"My husband raved about these potatoes, and I love 5-ingredient recipes like this (I don't count salt + pepper)! Definitely goes into the "Blue Ribbon" file. Great comfort food. By the way, cut the Velveeta in cubes, don't try to shred it - it's too soft."

Reviewed Oct. 13, 2013

"This is an awesome, comforting dish! I'm a potato and cheese lover, and this was a home run. So tasty and more simple than I thought it would be to make. I made this for a family gathering and transferred it to a slow cooker trio to keep warm throughout the night. This will be a permanent addition to my recipe collection."

Reviewed Aug. 2, 2013

"Wow!! This was a huge hit!! Hubby loved it and so did I. Easy to make and soooo yummy!!"

Reviewed May. 28, 2013

"Loved this recipe! Because I'm allergic to Annatto, a food dye used in numerous food products, like many cheeses, I substituted a shredded white Cheese blend for the Velveeta. Family loved it! Thanks for sharing this recipe :)"

Loading Image