Cheesy Scalloped Potatoes is the kind of classic comfort food that manages to be both simple and deeply satisfying.
With tender yellow potatoes layered in a rich, creamy sauce and melted sharp cheddar, this dish brings a savory warmth to any meal.
Easy Cheesy Scalloped Potatoes
Equipment
- 1 Mandoline – for uniform potato slices
- 1 Large Pot – to boil potatoes and onions
- 1 Mixing Bowl – to prepare soup mixture
- 1 Microwave-Safe Bowl – for heating sauce
- 1 2-Quart Casserole Dish (or 9×9 pan) – to bake the dish
Ingredients
- 2 pounds yellow potatoes thinly sliced, skin on
- 1 can 10.5 ounces condensed cream of mushroom soup (or cream of chicken/celery)
- 1 cup whole milk
- ½ teaspoon garlic powder
- Black pepper to taste
- 1 small yellow onion very thinly sliced
- 2 cups shredded sharp cheddar cheese
Instructions
- Preheat and Prepare the Dish: Begin by preheating your oven to 375°F (190°C). Lightly grease a 2-quart casserole dish or 9×9-inch baking pan with butter or nonstick spray to prevent sticking and enhance flavor.
- Slice and Parboil the Potatoes: Wash the yellow potatoes thoroughly and slice them into ¼-inch thick rounds using a sharp knife or mandoline for consistent thickness. Bring a large pot of water to a gentle boil and cook the sliced potatoes for 4 minutes. In the final minute, add the sliced onions to soften them slightly. Drain both potatoes and onions carefully and set aside.
- Make the Creamy Sauce: In a mixing bowl, whisk together the condensed soup, milk, garlic powder, and black pepper until smooth. Transfer the mixture to a microwave-safe bowl and heat for 1–2 minutes, or until warm to the touch. This helps everything meld quickly during baking.
- Assemble the Layers: Spoon a thin layer of the warm sauce into the base of your prepared casserole dish. Add half of the potatoes and onions, spreading them evenly. Pour half of the remaining sauce over the potatoes, followed by half of the shredded cheese. Repeat this layering with the remaining potatoes, sauce, and cheese—making sure to finish with a generous topping of cheese.
- Bake to Golden Perfection: Cover the dish loosely with foil and place it in the preheated oven. Bake for 45–55 minutes, removing the foil in the last 10–15 minutes to allow the top to become bubbly and golden. The dish is done when the potatoes are tender and the cheese is melted and slightly crisp on top.
- Rest and Serve: Let the casserole sit for 5–10 minutes before serving. This resting time allows the sauce to thicken and settle, making it easier to serve.
Notes
- Potato Type Matters: Yellow or Yukon Gold potatoes work best because they hold their shape after baking while becoming tender and creamy inside.
- Custom Sauce Options: If you don’t have mushroom soup on hand, cream of chicken or celery both work well. For a vegetarian version, ensure the soup base is plant-based.
- Add-Ins for Variety: For extra flavor, consider adding cooked bacon, chopped fresh herbs (like thyme or chives), or a pinch of smoked paprika.
- Make-Ahead Tip: You can assemble the entire dish a day in advance, refrigerate, and bake when needed—just add 10–15 minutes to the baking time if cold from the fridge.
- Cheese Choices: Sharp cheddar gives the best flavor, but you can experiment with a blend of cheeses like gruyere, mozzarella, or Monterey Jack.
What makes it especially appealing is how quickly and easily it comes together—ideal for busy weeknights or casual gatherings.
Nutritionally, it offers a decent protein boost (14g per serving), thanks to the cheese and milk, and contains 4g of fiber per serving from the potatoes, supporting digestive health.
It’s also moderate in calories and relatively low in sodium compared to store-bought varieties.
Using yellow potatoes provides a good source of potassium and vitamin C, making this more than just a cheesy indulgence.
Whether served as a hearty side or a vegetarian main, it’s a meal-prep-friendly option that stores and reheats beautifully, making your life easier throughout the week.
Must-Have Tools for Perfect Results
Mandoline Slicer
This tool ensures even, thin slices of potatoes for uniform cooking and a professional finish. Beyond scalloped potatoes, it’s excellent for slicing vegetables for chips, salads, or gratins.
2-Quart Casserole Dish
Ideal for layering and baking the potatoes to golden perfection. Its oven-safe construction and moderate size make it versatile for casseroles, pasta bakes, and desserts.
Mixing Bowl
Perfect for combining the soup, milk, and seasonings quickly and mess-free. A quality mixing bowl is essential for everything from baking to tossing salads.
Microwave-Safe Bowl
Used here to warm the soup mixture before layering. Great for melting ingredients, reheating leftovers, or prepping quick microwave recipes.
Slotted Spoon
Makes it simple to remove blanched potatoes and onions from boiling water without breaking them apart. Also helpful for draining veggies, pasta, or lifting fried foods.
Chef’s Secrets for Creamy Perfection
Achieving perfectly creamy scalloped potatoes starts with even slicing—using a mandoline or sharp knife ensures uniform thickness so each slice cooks evenly.
Parboiling the potatoes and onions before baking softens them slightly, speeding up the cooking process and preventing a crunchy center.
When preparing the sauce, warming the condensed soup mixture helps it blend seamlessly with the potatoes, resulting in a luscious texture.
For an extra depth of flavor, consider seasoning each layer lightly with salt and freshly ground black pepper.
Finally, removing the foil during the last 10-15 minutes of baking allows the cheese topping to brown beautifully, adding a deliciously crisp contrast to the creamy layers beneath.
Serving Suggestions for Every Occasion
This scalloped potato dish shines as a comforting side for a variety of meals—try pairing it with roasted chicken, grilled steak, or sautéed vegetables for a balanced plate.
It also stands well as a vegetarian main when served alongside a fresh green salad or steamed broccoli.
For a festive touch, garnish with chopped fresh herbs like parsley or chives before serving to add color and a fresh note.
Because it reheats beautifully, leftovers make an excellent addition to packed lunches or weeknight dinners—simply warm in the oven or microwave until bubbly.
Storage Tips for Freshness and Flavor
Store any leftovers in an airtight container and refrigerate for up to 3-4 days to keep the flavors fresh.
When reheating, cover with foil to prevent the potatoes from drying out and warm them gently in the oven at 350°F until heated through.
Avoid freezing scalloped potatoes, as the texture of the potatoes and sauce may become watery or grainy upon thawing.
For best results, consume within a few days to enjoy the creamy, cheesy goodness at its peak.
Frequently Asked Questions Answered
1. Can I use other types of potatoes?
Yes! While yellow or Yukon Gold potatoes work best for their creamy texture, Russets can be used but may become a bit more crumbly. Avoid waxy potatoes like red or new potatoes as they don’t soften as well in this dish.
2. Is there a dairy-free version?
You can substitute the condensed soup and milk with dairy-free alternatives such as coconut milk and a dairy-free cream soup, but be aware this will change the flavor and texture somewhat.
3. How can I make this recipe ahead of time?
Prepare and assemble the dish a day in advance, cover it tightly, and refrigerate. When ready to bake, allow an extra 10-15 minutes to account for the cold temperature.
4. Can I add other vegetables or proteins?
Absolutely! Diced cooked ham, sautéed mushrooms, or steamed broccoli can be layered in for extra nutrition and flavor.
5. How do I know when it’s fully cooked?
The potatoes should be tender when pierced with a fork, and the sauce bubbling around the edges with a golden cheese crust on top signals it’s ready to serve.
