Toss a whole block of cubed Velveeta over sliced potatoes in the glass casserole dish with 3 other ingredients and your family will ask for it by name

There is something mighty comforting about a plain little pantry dish that turns a handful of humble ingredients into a bubbling supper-table favorite. This kind of casserole has long had a place in Midwestern kitchens, where potatoes, milk, butter, and a good melting cheese could stretch to feed a crowd and still feel like a treat. It is the sort of recipe you make when the weather turns cool, the family is coming by, or you simply want an easy oven dish that tastes like home without a lot of fuss.

Serve this with baked ham, meatloaf, pork chops, roast chicken, or even a simple plate of buttered green beans for an old-fashioned supper. It also fits right in on a holiday table beside glazed carrots, a crisp salad, or a spoonful of applesauce, since the creamy potatoes balance salty meats and brighter vegetable sides so nicely.

Oven Baked 4-Ingredient Velveeta Cheesy Potatoes

Servings: 8

Finished Velveeta cheesy potatoes baked in a glass casserole dish

Ingredients

1 block (16 oz) Velveeta, cubed
3 lbs russet potatoes, thinly sliced
1 cup whole milk
1/2 stick butter, sliced

Velveeta, sliced potatoes, milk, and butter laid out for the recipe

Directions

1. Preheat the oven to 350°F. Lightly butter or grease a 9x13-inch glass casserole dish, then wash, peel if desired, and thinly slice the russet potatoes.

Thinly sliced russet potatoes prepared beside a glass casserole dish

2. Spread the sliced potatoes evenly in the casserole dish. Pour the milk over the potatoes, then scatter the sliced butter across the top.

Raw sliced potatoes in a glass casserole dish with milk and butter added

3. Sprinkle the cubed Velveeta all over the top, covering the potatoes as evenly as you can.

Cubed Velveeta scattered over raw sliced potatoes in the casserole dish

4. Cover the dish tightly with foil and bake for 45 minutes. Remove the foil and continue baking 25 to 35 minutes more, until the potatoes are fork-tender and the cheese is fully melted and bubbling around the edges.

Cheesy potatoes bubbling in a glass casserole dish fresh from the oven

5. Let the casserole rest for 10 to 15 minutes before serving so the sauce can settle and the potatoes can slice out more neatly.

Plated serving of Velveeta cheesy potatoes with a simple supper side

Variations & Tips

For extra browning: If you like a little more color on top, place the baked casserole under the broiler for 1 to 2 minutes at the end, watching closely so the cheese does not scorch.

Potato slicing tip: Try to keep the potato slices thin and even so they cook through at the same rate. A mandoline makes quick work of it, but a steady hand and sharp knife do the job just fine.

Make-ahead note: You can assemble the dish a few hours ahead, cover it, and refrigerate it before baking. If it goes into the oven cold, add a little extra baking time so the center gets fully tender.

Add-in idea: If you want to dress it up while keeping the spirit of the dish, a little diced onion layered in with the potatoes adds sweetness and old-fashioned casserole flavor.

Leftover tip: Leftovers reheat beautifully. Cover and warm them in a low oven or microwave individual portions until hot, and the cheese sauce will still be creamy and satisfying.