Easy Cheesy Scalloped Potatoes
This Cheesy Scalloped Potatoes recipe layers tender yellow potatoes and onions in a savory cream-of-soup sauce, then tops it with sharp cheddar for a bubbling, golden finish. A quick boil softens the potatoes before baking, cutting down cook time without sacrificing flavor. The result? A hearty, creamy, and cheesy dish that works beautifully as a side or main. Comfort food at its easiest—and most delicious.
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.