Cheesy Scalloped Potatoes are the ultimate comfort food, featuring tender potato slices layered with a creamy, flavorful sauce and topped with melty cheddar cheese. This easy-to-make dish pairs perfectly with any main course and is always a crowd-pleaser at family gatherings.
Ingredients
- 2 pounds yellow potatoes
- 10.5 ounces condensed cream of mushroom soup (or substitute with cream of chicken or celery soup)
- 1 cup milk
- ½ teaspoon garlic powder
- Black pepper, to taste
- 1 small onion, thinly sliced
- 2 cups shredded sharp cheddar cheese
Instructions
Step 1:
Preheat the oven to 375°F.
Step 2:
Rinse the potatoes and slice them into ¼-inch thick rounds. Keep the skin on if preferred.
Step 3:
Bring a pot of water to a boil. Add the potato slices and cook for about 5 minutes, then toss in the sliced onions for the last minute. Drain thoroughly.
Step 4:
In a bowl, mix together the condensed soup, milk, garlic powder, and black pepper. Heat the mixture in the microwave until warm.
Step 5:
Lightly grease a 2-quart casserole dish or a 9×9-inch baking dish. Spread a thin layer of the soup mixture at the bottom.
Step 6:
Layer half of the potatoes in the dish, followed by half of the soup mixture and half of the shredded cheese. Repeat the layers, finishing with a generous amount of cheese on top.
Step 7:
Bake for 45-55 minutes, or until the dish is bubbling hot and the top turns golden brown.
Step 8:
Let cool for a few minutes before serving. Enjoy!
Variations
- Extra Creamy: Add ½ cup of heavy cream for an even richer texture.
- Bacon Lovers: Sprinkle crispy bacon bits between the layers for a smoky flavor.
- Spicy Kick: Add a dash of cayenne pepper or diced jalapeños for heat.
- Different Cheeses: Swap cheddar for Gruyère, Monterey Jack, or a blend for a new flavor profile.
Cooking Notes
- Avoid overboiling the potatoes to keep them from becoming too soft before baking.
- Letting the dish rest for a few minutes after baking helps the sauce thicken.
Serving Suggestions
- Pair with grilled chicken, steak, or roasted vegetables.
- Serve alongside a fresh green salad for a balanced meal.
- Top with chopped chives or parsley for a pop of freshness.
Tips
- Make Ahead: Assemble the dish in advance and refrigerate. Bake just before serving.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Warm in the oven at 350°F until heated through, or use the microwave for quicker results.
Prep Time:
15 minutes
Cooking Time:
50 minutes
Total Time:
1 hour 5 minutes
Nutritional Information (per serving):
- Calories: 320
- Protein: 12g
- Sodium: 650mg
FAQs
1. Can I use a different type of potato?
Yes! Russet or red potatoes also work well, but yellow potatoes offer a naturally creamy texture.
2. Can I make this dish ahead of time?
Absolutely! Assemble the layers, cover, and refrigerate for up to 24 hours before baking.
3. How do I make scalloped potatoes without condensed soup?
Substitute with a homemade roux made from butter, flour, and milk for a more natural version.
4. Can I freeze scalloped potatoes?
Yes! Let them cool completely, then freeze in an airtight container for up to 2 months. Reheat in the oven for the best texture.
These Cheesy Scalloped Potatoes are the ultimate side dish for any occasion, bringing together tender, thinly sliced potatoes, a rich and creamy sauce, and a perfectly golden, cheesy topping. Whether you’re serving them at a family dinner, holiday feast, or potluck, they are guaranteed to be a hit. Their versatility allows for easy customizations, so you can tweak the recipe to suit your taste. Plus, they pair well with a variety of main dishes, making them a go-to comfort food. Try this simple yet satisfying recipe today, and enjoy a dish that’s both indulgent and effortless to prepare!
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Cheesy Scalloped Potatoes
- Total Time: 1 hour 5 minutes
Ingredients
Ingredients
- 2 pounds yellow potatoes
- 10.5 ounces condensed cream of mushroom soup (or substitute with cream of chicken or celery soup)
- 1 cup milk
- ½ teaspoon garlic powder
- Black pepper, to taste
- 1 small onion, thinly sliced
- 2 cups shredded sharp cheddar cheese
Instructions
Preheat the oven to 375°F.
Rinse the potatoes and slice them into ¼-inch thick rounds. Keep the skin on if preferred.
Bring a pot of water to a boil. Add the potato slices and cook for about 5 minutes, then toss in the sliced onions for the last minute. Drain thoroughly.
In a bowl, mix together the condensed soup, milk, garlic powder, and black pepper. Heat the mixture in the microwave until warm.
Lightly grease a 2-quart casserole dish or a 9×9-inch baking dish. Spread a thin layer of the soup mixture at the bottom.
Layer half of the potatoes in the dish, followed by half of the soup mixture and half of the shredded cheese. Repeat the layers, finishing with a generous amount of cheese on top.
Bake for 45-55 minutes, or until the dish is bubbling hot and the top turns golden brown.
Let cool for a few minutes before serving. Enjoy!
Notes
Cooking Notes
- Avoid overboiling the potatoes to keep them from becoming too soft before baking.
- Letting the dish rest for a few minutes after baking helps the sauce thicken.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
Nutrition
- Calories: 320
- Sodium: 650mg
- Protein: 12g