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Cheesy Scalloped Potatoes Recipe

Cheesy Scalloped Potatoes Recipe

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Cheesy Scalloped Potatoes

This is pure comfort food, and so easy to make. The last time I made these scalloped potatoes we had about a cupful left over. The next day I put it into the blender with some broth and milk and whirled them into a delicious cheesy, smooth potato soup!

Adapted from “The Best Casserole Cookbook Ever” by Beatrice Ojakangas.

Click here to see 15 Classic Comforting Foods


  • Cooking spray
  • 6 medium baking potatoes, peeled and thinly sliced
  • 1 small onion, thinly sliced
  • 2 cups shredded low-fat Cheddar cheese
  • Salt and pepper
  • One 10 ¾ ounce-can cream of mushroom soup
  • ½ cup water


Rinse the sliced potatoes in cold water to prevent browning. Pat dry with paper towels.

Place a layer of potatoes in the bottom of the baking dish, sprinkle with, onion, cheese, salt, and pepper. Continue layering the potatoes, onion, cheese, and seasonings in this way, ending with a layer of cheese.

Mix the soup and the water in a small bowl and pour over the casserole. (At this point you can cover and refrigerate for up to 1 day. Add 5-10 minutes to the baking time.)

Bake for 1 ½-2 hours, or until the potatoes are tender.

Cheesy Scalloped Potatoes

These cheesy scalloped potatoes are the mac and cheese of potatoes. So cheesy and creamy that all your cravings will be completely satisfied. It is so rich that a small portion is all you need to make your tummy happy.

This recipe will delight young and old. A little cutting proficiency is needed to slice the potatoes, and that is all the skill you&rsquoll need.

Rounds of potatoes sandwiched between slices of onions bathed in a creamy and cheesy sauce baked to bubbly perfection will make your tastebuds dance and your heart happy. Make cheesy scalloped potatoes your next side dish!


You can make your cheesy scalloped potatoes up until baking, let the sauce cool, cover with plastic wrap and refrigerate until you&rsquore ready to bake it. You can keep it in the fridge for up to two days before baking.


  1. Your slices are too thick. The thicker the slice, the longer they take to cook. Just cook them a little longer, but make sure you cut them to ¼&rdquo to avoid this problem
  2. You removed the foil too soon. Do not remove the foil before time. Make sure they are covered for at least 85 minutes.
  3. Your cheese sauce was too thick. Cook your sauce just until the cheese melts. Do not reduce it any further. If your sauce is too thick, add a couple of tablespoons of milk to the casserole and bake it, covered, until potatoes are done.


I serve cheesy scalloped potatoes as a side dish, so I complement it with grilled chicken or steak.

If you have time, you might want to add a salad to make this recipe part of a complete and balanced meal.


You can freeze cheesy scalloped potatoes before baking or after. If you freeze them before baking, add the cheese sauce over potatoes and onions, let the sauce cool down, cover with plastic wrap and freeze.

Before baking, cover with aluminum foil and increase baking time by 15 mins. If you freeze the casserole after baking, do not broil to brown sauce. Allow cooling before wrapping in plastic wrap and freezing.

When ready to serve, remove the plastic wrap, cover with aluminum foil, and bake at 400F for 20 to 30 minutes until heated through. Remove foil and broil for 5 minutes to brown top.

Cheesy Scalloped Potatoes

This is family classic that has been updated to be creamier and cheesier than the original.


  • 2-½ pounds Russet Potatoes
  • 1 whole Large Yellow Onion
  • 1 cup Milk
  • 1 cup Heavy Whipping Cream
  • ¾ cups Flour
  • 1-½ teaspoon Salt, Plus More For Soaking Potatoes
  • 1-½ teaspoon Pepper
  • 1 cup Sour Cream
  • 4 cups Grated Cheddar Cheese, Divided


Rinse and scrub potatoes until clean. Prepare a large bowl by filling with cold water and a couple of teaspoons of salt. Set aside. Cut potatoes in quarters along the length of the potato. Cut out any undesirable spots. Slice potatoes thinly. Place slices into cold salt water after each potato to prevent browning.

Slice the yellow onion thinly and place into a very large separate bowl.

Pour milk and heavy whipping cream into a medium bowl. Whisk flour into cream mixture. Add salt and pepper and whisk again.

Drain water from potatoes. Place sliced potatoes, cream mixture, sour cream and 3 cups of grated cheddar cheese into the large bowl with onions. Using your hands, combine all of these ingredients very well.

Prepare a baking dish (9 x 13 inches or comparable in size) by spraying with non-stick spray or smearing well with butter. Place a layer of potato mixture into the baking dish. Then place a layer of cheddar cheese from the remaining 1 cup cheese. Then more potatoes. Finally, layer top with much cheese. Bake for about 2 hours.

It’s a good idea to put a baking sheet on the oven shelf underneath your scalloped potatoes in case they overflow. If the top gets too dark, just lay foil over the potatoes for the rest of the baking time.

Make Ahead Instructions

Need to make your scalloped potatoes ahead of time? No problem! Slice your potatoes and combine them with your other ingredients and place into your prepared baking pan as directed in the recipe. Instead of baking, cover and refrigerate for up to 24 hours. When ready to bake, remove the covering and give the potatoes a quick toss. Top with shredded cheddar cheese (if using) and bake as directed in the recipe. View slow cooker instructions here:

If you’re looking for other delicious potato recipes, here are some of our favorites:

PRO TIP: The baking time on scalloped potatoes ultimately depends on how thinly you were able to slice your potatoes. The estimate of 1 hour provided in the recipe is only an estimate. If you cut your potatoes on the thicker side, they may take 15-30 minutes longer. If you cut your potatoes paper thin, your casserole may be done after only 40 minutes. Please adjust the cooking time accordingly.

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Reviews ( 8 )

I make these all the time for company. They're a very indulgent side dish perfect with steak and arugula salad. Mmmmmmm.

Precooked potatoes, would reduce the cream and or milk by 3/4 cups. Also substituted diced roasted red peppers and a little more garlic. Very creamy and rich flavor.

one of my favorite potato dishes! People always ask for recipe.

This was a perfect Thanksgiving side dish! I used unpeeled baby white potatoes sliced in the food processor and put half of the cheese in after spreading half of the potatoes in a 2 1/2 quart baking dish. Sprinkled the other half on top and baked until bubbly. Delicious!

I tracked this recipe down after having it at a pot luck. It was a big hit when I made it at home. I used the leftovers in some seafood chowder and got another family favorite out of it. Now I have to make double batches so there are enough leftovers to make the chowder.

I agree with the previous reviewer, I was surprised at the blandness of this recipe. The only thing I really tasted was a small kick of red pepper. I still gave it 4 stars b/c 2 out of 4 guest loved it.

This was my contribution to Christmas dinner, which was ham. It was a hit with the family, although personally I thought it was bland. I thought the cayenne would give it a bit of a bite, but I couldn't even tell it was there (and it was fresh, too). Salt and pepper added at the table was a big improvement, and I will add more (also cayenne) to the recipe if I make it again. It was more work than I would put into an everyday dish, but fine for a special occasion. I prepared it a day ahead and just had to pop it in the oven the next day.

Recipe Summary

  • 4 cups peeled and sliced potatoes
  • 2 cups diced ham
  • ½ onion, chopped
  • 2 cups milk
  • 1 cup frozen peas
  • 3 tablespoons all-purpose flour
  • 2 tablespoons butter
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ⅛ teaspoon garlic powder
  • ⅛ teaspoon onion powder
  • 1 teaspoon dried parsley
  • ¼ pound Cheddar cheese, diced
  • 1 pinch paprika, or to taste

Preheat oven to 350 degrees F (175 degrees C).

Layer half the potatoes, half the ham, and half the onion in an 2-quart baking dish repeat the layers.

Heat milk, peas, flour, butter, salt, black pepper, garlic powder, and onion powder in a saucepan over medium heat, stirring constantly, until thickened, 7 to 10 minutes.

Stir Cheddar cheese into sauce until cheese is melted.

Pour sauce over potato and ham mixture sprinkle with paprika.

Cover baking dish with aluminum foil.

Bake in the preheated oven until potatoes are tender, about 1 hour.

Remove foil and continue baking until lightly browned, about 15 minutes more.

Cheesy Scalloped Potatoes Recipe

I love a dish that you enjoy for any big holiday such as Christmas, Thanksgiving or Easter. Or that you even enjoy on any regular day. Well this Cheesy Scalloped Potatoes recipe is that perfect dish and I am sharing it with you guys.

Throughout the years I would make scalloped potatoes but I just couldn’t nail it. But once I got the hang of it, I got it fairly close to perfection.

Many people think that this is complex and long recipe but it really isn’t. Once you get the hang of it, it becomes easy and quick to put together. However, if you get the right technique, seasonings and cooking time down right then you will be fine.

Before diving into the recipe, I thought I should share some TIPS & TRICKS with you guys:

We like to start by creating a layered base of potato and onion. This evenly distributes the flavors so that every bit is consistent and amazing.

After you have assembled your masterpiece, you will move over to the saucepan and get started with some melted butter. Then you will mix in flour and salt, creating a base for your cheese sauce. Next milk gets added to the mixture (this is the cream sauce that you normally see in a scalloped potato dish).

Finally, you add in the cheese all at once and stir it all up until its melted. Pour the cream sauce over the potatoes, then cover and cook. Let it bake for a solid hour and a half. Throw on the broiler at the end if you want a crisp topping (I always do this but you don’t have to).

Recipe Summary

  • cooking spray
  • 5 large russet potatoes, halved and thinly sliced
  • salt and ground black pepper to taste
  • 6 tablespoons butter
  • ½ cup all-purpose flour
  • 4 cups milk
  • 4 tablespoons chopped garlic (Optional)
  • 1 (16 ounce) package shredded sharp Cheddar cheese

Generously spray a slow cooker with cooking spray. Place a layer of potatoes in the bottom of the slow cooker and season with salt and pepper. Repeat until all potatoes have been used.

Melt butter in a saucepan over medium heat. Add flour and whisk until bubbling. Cook, stirring constantly, for 1 to 2 minutes. Slowly add milk and continue to cook, whisking continually, until thick, 5 to 10 minutes. Stir in garlic.

Remove from the heat and add Cheddar cheese. Stir until cheese has melted, placing it back on the heat briefly if necessary, being careful the mixture doesn't scorch. Pour cheese sauce over the potatoes. Shake the slow cooker a bit (do not stir!) to allow cheese sauce to reach all the way to the bottom.

Cook on Low for 8 hours or on High for 4 hours, until potatoes are tender and fully cooked.

I use russet potatoes versus the waxier white potatoes. Russets have a higher starch content and thus, created a tender bite.

Cooking the potatoes in the cream and chicken broth prior to baking not only speeds up the oven time but also gives the sauce an even creamier texture due to the starches the potatoes yield during the pre-baking cooking process. It is all about the creaminess IMO, after all.

Combining even amounts of cream with chicken broth brings the heaviness of scalloped potatoes down to a normal range. So you won’t feel as if you need to waddle away from the table instead of walking.

While the original recipe didn’t call for Parmesan cheese, I like the extra bite Parmesan adds to this dish. It’s a great complement to the cheddar and man, it is just plain good.