Easy Cheesy Scalloped Potatoes (and the secret to getting them to cook quickly!)


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Cheesy Scalloped Potatoes recipe with a secret cooking tip! These are easy to make and some of the best scalloped potatoes I have ever had!

Scalloped potatoes are the perfect comfort food…  creamy, rich and cheesy; but they always take so long to cook!  Every time a recipe says 65-90 minutes, I plan the meal around that and they are NEVER done on time!  My mom taught me an easy little trick that speeds up the cooking of the potatoes and has them ready on time every time!  If you just pop them in boiling water for just a few  minutes before you put this together, you will cut down your cooking time by as much as an hour!

This scalloped potatoes recipe is quick and easy to put together yet tastes incredibly delicious!

REPIN EASY CHEESY SCALLOPED POTATOES

Cheesy Scalloped Potatoes recipe with a secret cooking tip! These are easy to make and some of the best scalloped potatoes I have ever had!

 

 

Items you’ll need for this recipe

* Potatoes * Casserole Dish * Cheese*

5 from 1 vote
Review Recipe

EASY CHEESY SCALLOPED POTATOES (AND THE SECRET TO GETTING THEM TO COOK QUICKLY!)

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6
Author Spend With Pennies B
Course Side Dish
Cuisine American
This scalloped potatoes recipe is quick and easy to put together yet tastes incredibly delicious!

Ingredients

  • 2 lbs yellow potatoes
  • 1 can cream of mushroom chicken or celery soup
  • 1 cup milk
  • 1/2 teaspoon garlic powder
  • black pepper to taste
  • 1 small onion thinly sliced
  • 2 cups shredded sharp cheddar cheese

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Instructions

  1. Preheat oven to 375 degrees.
  2. Wash potatoes and slice 1/4″ thick (no need to peel). Drop into boiling water for 5 minutes. During the last minute, add sliced onions to the water. Drain.
  3. Meanwhile, combine soup, milk, pepper and garlic powder in a bowl. Microwave until hot.
  4. Put a little bit of the soup mixture in the bottom of a greased 2qt casserole dish, a 9×9 pan or an oven safe pan. Layer 1/2 of the potatoes, 1/2 of the soup mixture and 1/2 of the cheese. Repeat layers ending with cheese.
  5. Bake at 375 for 45-55 minutes or until hot and bubbly.
Nutrition Information
Calories: 264, Fat: 13g, Saturated Fat: 8g, Cholesterol: 41mg, Sodium: 268mg, Potassium: 747mg, Carbohydrates: 23g, Fiber: 4g, Sugar: 3g, Protein: 14g, Vitamin A: 9.1%, Vitamin C: 22.5%, Calcium: 37%, Iron: 28.9%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword scalloped potatoes

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Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Comments

  1. My husband wanted scalloped potatoes but I remember them not cooking through, taking forever in the oven. This solves the problem deliciously. Will be making this again. 

  2. I am about to try this recipe out for my Mother’s Day meal for my wife, grandkids and daughter/son in law.
      I have a ham in the smoker and seasoned green beans in the crockpot.
    If this tastes as good as it looks, my personal chef ranking moves up to professional Chef.
      Will let you know my ranking later this afternoon.
      Not sure what the rating stands for below so I will say that rating according to comments and pictures is an outstanding.

  3. I just made this 3 times in 3 days! We liked it so much, we made one for my parents and then one for my father in law. Everyone loved it! The first one I used golden potatoes and cambells cream of cheddar for the soup. For the next two, I used large red potatoes and Ragu jar double cheddar sauce, with no milk and whisked in about 1/2 teaspoon of wondra flour. (,it’s what I had, temporarily dusabled and cant drive to the store), or I wouldn’t have changed your recipe) They were all fabulous!! I cut the potatoes a little too thin, so some broke and/or crumbled a bit, but no worries, the outcome was perfect, just the same! I love the pre-boil tip,!! Cook On!!!

  4. It’s the best!! Instead of boiling potatoes in water I used the milk from the recipe – (got idea from M Stewart recipe).

  5. I tried your way and I like my way better and it is cheaper. Instead of the soup use a properly seasoned white sauce . Keep the good ideas coming.

    1. I haven’t tried this method with russets so I can’t say for sure how it will work. If you try it, I’d love to hear how it works for you!

      1. Loved it and the russets worked ok. I may have sliced some to thin (some broke up a bit) but, it tasted really good! My husband loved it and we have leftovers for tonight! I do love yellow potatoes so the next time I make it, I’ll get those! Thanks for sharing the recipe……yummy!

  6. I made these last night and they were great. I used cream of mushroom w/roasted garlic soup, cut my potatoes thinly then cooked them for 1 1/2 hrs with tin foil over the top, during the last 15 mins I took off the tin foil and added the 2nd cup of cheese over the top, until golden brown. I will definitely be making these again!

  7. I just made this…..I didn’t have shredded cheddar so I used the fiesta blend. It was absoutly DELICIOUS!!!!! I’m eating it while I type this out. I wouldn’t change anything! Absoutly good!!! Thanks!

    1. This is the step of boiling for a couple minutes just before you bake them. This takes about an 45-60 minutes off the bake time. :)

      1. Hi Holly,

        Can I make this dish the day before? And heat the following day in the oven? Or can this recipe be done in the slow cooker? If the cooking time as per your instructions is 45-55min would you suggest cooking 30min the day before and another 25min before serving to complete the cooking time?

        1. I haven’t tried splitting the cooking time. If you did, I would think you would have to allot more time on the second day to allow for preheating of the dish to bring it up to the right temperature.

  8. My mouth is watering just looking at your fantastic potatoes!! Pinned :) Thanks so much for sharing!!

  9. Oh my I can almost taste these awesome potatoes! Thank you so much for taking the time during this busy season to share your wonderful post with Full Plate Thursday. Have a wonderful weekend and hope to see you again real soon!
    Miz Helen

  10. Oh, my mouth is watering. Look at all of that cheesy goodness. Thanks so much for sharing such a delicious recipe. I can’t wait to try it. Thank you for linking up to Thrifty Thursday.

      1. After slicing the potatoes I place them in water and then microwave for 4 minutes and let sit for a few minutes while I clean up the peelings and set up the rest of the dish.

      2. I use shredded hashbrown potatoes. The ones you find in the freezer section of the grocery store. Get the 30 oz. bag. Even easier and it tastes so good. You can even assemble it the night before.