This Cheesy Scalloped Potatoes recipe is a comforting, satisfying dish that’s perfect for weeknight dinners or meal prep.
Loaded with fiber-rich potatoes, protein-packed cheese, and flavor-boosting onions, it offers a balanced and nourishing side.
Quick to assemble and baked to golden perfection, this recipe delivers creamy, cheesy goodness while keeping preparation simple and stress-free.
Cheesy Scalloped Potatoes
Equipment
- 1 mandoline slicer (for evenly slicing potatoes)
- 1 2-quart casserole dish or 9×9 oven-safe pan
- 1 mixing bowl
- Measuring Cups and Spoons
Ingredients
- 2 pounds yellow potatoes sliced ¼″ thick
- 10.5 ounces condensed cream of mushroom soup or chicken/celery soup
- 1 cup milk
- ½ teaspoon garlic powder
- Black pepper to taste
- 1 small onion thinly sliced
- 2 cups sharp cheddar cheese shredded
Instructions
- Preheat the Oven: Begin by setting your oven to 375°F (190°C) to ensure it reaches the perfect temperature while you prepare the ingredients. Preheating is essential so that the dish bakes evenly, allowing the cheese to melt and the potatoes to cook through without drying out. Grease your 2-quart casserole dish or 9×9-inch oven-safe pan lightly with butter or cooking spray to prevent sticking.
- Prepare the Potatoes: Wash 2 pounds of yellow potatoes thoroughly to remove any dirt or debris. There’s no need to peel them; leaving the skin adds fiber and nutrients while giving the dish a rustic appeal. Using a mandoline slicer, carefully slice the potatoes into uniform ¼-inch thick rounds. Uniform slices are important because they ensure all the potatoes cook evenly in the oven. Place the slices into a large bowl of cold water temporarily to prevent them from browning while you move on to the next step.
- Blanch the Potatoes and Onions: Fill a large pot with water and bring it to a rolling boil. Add the sliced potatoes carefully into the boiling water and cook for 5 minutes. This process, called blanching, slightly softens the potatoes so they bake more quickly and evenly in the oven. During the last minute of boiling, add the thinly sliced onion to the pot. This allows the onions to soften and mellow, blending perfectly with the potatoes. Once done, drain the potatoes and onions thoroughly in a colander and set aside.
- Make the Creamy Soup Mixture: In a medium mixing bowl, combine 10.5 ounces of condensed cream of mushroom soup, 1 cup of milk, ½ teaspoon of garlic powder, and black pepper to taste. Stir the mixture well to ensure the soup and milk are fully incorporated. For extra warmth and easier layering, microwave the mixture for about 1 minute until it is hot but not boiling. This creamy sauce is the heart of the dish, providing moisture, flavor, and richness to every layer.
- Begin Layering – Base Layer: Pour a small amount of the prepared soup mixture into the bottom of your greased casserole dish, just enough to lightly coat the surface. This initial layer prevents the potatoes from sticking and ensures even coverage of creamy flavor throughout the dish. Spread it gently with a spoon to cover the base.
- First Potato Layer: Arrange half of the blanched potato slices evenly over the soup-coated base. Make sure the slices slightly overlap, creating a uniform layer that will cook consistently. This is the first step toward building the structure of your scalloped potatoes.
- Add Half of the Soup Mixture: Pour half of the remaining soup mixture over the first layer of potatoes, spreading it carefully so that each slice gets a bit of the creamy sauce. This ensures that every bite is flavorful and moist, avoiding dry edges or uneven cooking.
- Sprinkle Cheese – First Layer: Evenly distribute half of the shredded sharp cheddar cheese (1 cup) over the potatoes and soup mixture. The cheese will melt during baking, creating a gooey, golden layer that adds richness, depth of flavor, and a slightly crisped top in combination with later layers.
- Repeat Layers – Second Potato Layer: Add the remaining potato slices on top of the cheese layer, again overlapping slightly for an even layer. This step builds height and ensures that the dish is hearty and satisfying.
- Second Soup Layer: Pour the remaining soup mixture over the second layer of potatoes, making sure it reaches all corners and edges. Use a spatula or spoon to gently spread the sauce without disturbing the layers beneath. This keeps the casserole creamy and well-coated throughout.
- Top with Cheese: Finally, sprinkle the remaining shredded cheddar cheese evenly over the top of the casserole. This final layer of cheese will melt into a bubbly, golden crust during baking, creating the signature look and irresistible aroma of scalloped potatoes.
- Bake Until Golden and Bubbly: Place the casserole in the preheated oven and bake at 375°F (190°C) for 45–55 minutes. The dish is ready when the cheese on top is melted, bubbly, and lightly golden brown, and the potatoes are tender when pierced with a fork. Baking times may vary slightly depending on your oven, so check occasionally toward the end to avoid overcooking.
- Rest Before Serving: Once baked, remove the casserole from the oven and let it rest for 5–10 minutes. This brief resting period allows the layers to settle and makes serving easier, preventing the cheesy sauce from running off the plate.
- Serve and Enjoy: Slice into portions and serve hot as a comforting side dish alongside roasted meats, grilled vegetables, or a fresh salad. Each bite combines tender potatoes, creamy sauce, sweet onions, and gooey melted cheese, delivering a perfect balance of flavor, texture, and satisfaction.
Notes
- For best results, choose yellow potatoes for their creamy texture and natural sweetness. Russets or Yukon Golds work well.
- Uniform slicing is key—use a mandoline to ensure even cooking. Thin slices (about ¼ inch) create a tender, cohesive casserole.
- Blanching the potatoes and onions helps them soften before baking, reducing overall cook time and ensuring even tenderness.
- Adjust the amount of cheese to taste; sharp cheddar provides a bold flavor, but mild cheddar or a blend can be used for a subtler taste.
- Leftovers store well and taste even better the next day after the flavors meld together.
Chef’s Secrets for Perfect Scalloped Potatoes
Achieving the perfect scalloped potatoes is all about layering, seasoning, and timing.
Always start with a well-greased casserole dish to prevent sticking.
Blanching potatoes before baking is a small step that makes a big difference in texture, ensuring each slice is tender without being mushy.
When assembling, don’t overcrowd the layers—allow each slice to slightly overlap for even cooking.
Using sharp cheddar adds a punch of flavor, while a touch of garlic powder elevates the richness.
For an extra-special touch, sprinkle a small amount of Parmesan on top for a golden, slightly nutty crust.
Serving Suggestions for Maximum Enjoyment
This cheesy potato dish pairs beautifully with roasted or grilled proteins, such as chicken, pork, or steak.
For a lighter option, serve it alongside a crisp green salad or roasted seasonal vegetables.
It also makes a comforting side for holiday dinners or family gatherings.
Garnish with freshly chopped parsley or chives to add a pop of color and subtle freshness.
For meal prep, portion it into individual servings, then top with cheese just before reheating to maintain a melty, fresh finish.
Storage Tips for Leftovers
Cheesy scalloped potatoes store well in the refrigerator for up to 4 days.
Allow the casserole to cool completely before covering it tightly with foil or an airtight container.
To reheat, bake at 350°F (175°C) for 15–20 minutes or microwave individual portions until heated through.
For longer storage, this dish can be frozen—freeze in an airtight container for up to 2 months.
Thaw overnight in the fridge before reheating.
Adding a little extra cheese on top before baking or microwaving helps restore that fresh-baked, gooey texture.
Frequently Asked Questions
1. Can I use different types of potatoes?
Yes! While yellow potatoes are ideal for their creamy texture, Yukon Gold or even red potatoes work well.
Avoid starchy varieties like Russets if you want a less dry, more cohesive casserole.
2. Is it possible to make this recipe dairy-free?
Absolutely. Use a dairy-free milk alternative and plant-based cheddar to maintain creaminess.
Ensure the soup is also dairy-free or make a simple homemade vegan cream sauce.
3. How can I make the casserole ahead of time?
Assemble all layers in the casserole dish, cover tightly with foil, and refrigerate overnight.
Bake the next day at 375°F (190°C) for 50–60 minutes, checking for bubbly cheese and tender potatoes.
4. Can I add extra vegetables?
Yes! Thinly sliced carrots, zucchini, or mushrooms can be layered with the potatoes for added nutrition and flavor.
Be mindful of moisture—slightly precook high-water vegetables to prevent soggy layers.
5. How do I get a golden, crispy top?
For a golden crust, broil the casserole for the last 2–3 minutes of baking. Keep a close eye to prevent burning.
Alternatively, sprinkle breadcrumbs mixed with melted butter on top before baking for extra crunch.
