Cheesy Scalloped Potatoes


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Cheesy Scalloped potatoes are the perfect comfort food…  creamy, rich and cheesy; but they always take so long to cook! Not anymore! This recipe uses a method that will show you how to make this cheesy goodness in about half of the time of traditional scalloped potatoes recipe

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, saving time for delicious main dishes like meatloaf or pork chops!

A close up of a spoon serving cheesy scalloped potatoes.

What Are Scalloped Potatoes

Scalloped potatoes are a classic side dish made with thinly sliced potatoes layered and baked until hot and bubbly. A classic scalloped potato recipe doesn’t include cheese and is made with a roux (white sauce).

While similar to au gratin potatoes, there are some key differences:

  • Potatoes au gratin have a cheese sauce (instead of a white sauce), and are most often made with layers of onions and potatoes.
  • Classic scalloped potatoes don’t contain cheese sauce or cheese
  • Cheesy scalloped potatoes use a white sauce and are layered with cheese

A pot full of potato medallions surrounded by cheese and other cheesy scalloped potato ingredients.

How Do You Make Scalloped Potatoes

Scalloped potatoes are easy to make and delicious but they can take a very long time to cook, not anymore!! In this quick recipe, I have a couple of tips to reduce the baking time from about 90 minutes to 45 minutes! 

Tips to reduce cooking time:

  • Potatoes: Boiling the sliced potatoes for a couple of minutes makes this recipe quick as the potatoes don’t have to cook as long and they’re already warm going into the oven.
  • Sauce: These cheesy scalloped have a quick and easy shortcut white sauce to save time (and effort). I use condensed cream of mushroom soup and layer with cheese and onions! If you’d prefer you can make your own Homemade Condensed Cream of Mushroom Soup or use cream of chicken or cream of celery!

A collage of process shots of cheesy scalloped potatoes being layered and assembled.

To Make Cheesy Scalloped Potatoes:

  1. PREP:
    • Slice the potatoes (I use a mandoline slicer to make it quick) and drop the potatoes into boiling water for 5 minutes (this is a huge time saver).
    • Mix the white sauce ingredients together.
  2. LAYER:
    • Layer the sauce, potatoes and cheese in a 9×9 baking dish
    • Top with more cheese
  3. BAKE:
    • Bake the cheesy scalloped potatoes until golden and bubbly.

A serving dish full of cheesy scalloped potatoes fresh from the oven topped with pepper and parsley.

Can You Freeze Scalloped Potatoes

Potatoes can sometimes change texture when frozen, so scalloped potatoes taste best when made fresh. If you plan to freeze them, make sure you have already baked them first. Raw potatoes can still oxidize in the freezer, causing them to turn grey.

Cheesy scalloped potatoes should last up to a month in the freezer. The trick to ensuring they taste great is in the reheating, like most potato side dishes, we prefer to reheat in the oven with a little bit of fresh cheese added on top!

More Perfect Potato Sides

4.88 from 8 votes
Review Recipe

Easy Cheesy Scalloped Potatoes

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6 servings
Author Holly Nilsson
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: 455%, Vitamin C: 18.6%, Calcium: 370%, Iron: 5.2%

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

Keyword Cheesy Scalloped Potatoes, scalloped potatoes

REPIN this Easy Side Dish

Scalloped Potato Casserole in a square white baking dish

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These easy cheesy scalloped potatoes are a delicious and easy potato side dish that makes classic scalloped potatoes even simpler! #spendwithpennies #scallopedpotatoes #potatoes #cheesyscallopedpotatoes #scalloped #cheesypotatoes #sidedish #easysidedish
These easy cheesy scalloped potatoes are a delicious and easy potato side dish that makes classic scalloped potatoes even simpler! #spendwithpennies #scallopedpotatoes #potatoes #cheesyscallopedpotatoes #scalloped #cheesypotatoes #sidedish #easysidedish

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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. These are in the oven with the ham as we speak. So easy to follow though I am a cup person with a 50 lb bag of potatoes on hand. Had to think – “2 cups to a lb”. Doubled the recipe (so 8 cups potatoes) for my scalloped potato loving son who rarely gets them because Mama hates making sauce. Came across this when I thought “There has to be an easier way!” He’s already come out of his room saying the potatoes smell so good! If they bring a teenager out of their room speaking in words rather than whines and grunts? Miracle right there!!!

  2. The best scallop potatoes EVER. As a rule I am so terrible making this recipe…it’s not funny. I’m now a scallop potato lover. It was so good that it melted in my mouth just like butter does. Lovely addicted.

      1. Ha, ha, my husband is even worse, lol. He says that this is how he remembers his English grandmother making scallop potatoes and she knew how to cook.

        We are having it again tonight as part of our Thanksgiving dinner over here in Canada.

        I’m copying down the recipe as we speak.

        Not losing this baby, lol.

  3. A time saving shortcut for potatoes is to wrap them in wet paper towels and microwave them for a couple of minutes. it helps speed up the cooking process. Same trick works for baked potatoes.

  4. We are BBQing chicken today and I was on a search for cheesy scalloped potatoes and I found you! Thanks! I pinned it!

  5. Holly, this dish looks great! My three sons are coming for dinner and I am going to try to make this recipe today! However, you may not see this question in time, but did you used already cheddar cheese or did you grate your own? Or does it make a difference? Thanks, I love your food blogs.

    1. If you’re making a cheese sauce, pre-grated doesn’t always melt the same. This recipe has it layered in between and on the potatoes so pre-grated works fine! Enjoy the recipe!

  6. Oh, Holly, look at that cheese! It’ll be impossible for my whole family to resist the look of it! Thanks for sharing such an awesome recipe. I’ll definitely try it this weekend!

    1. Doesn’t it look delicious, Luna! We have a “small” love for cheese as well!! Hope you and your family love it as much as we did!

  7. Just bought a Farberware Air Fryer Toaster Oven.
    If you’re familiar, can you do this in my new oven using the same directions?
    Have you ever used Campbells Golden Mushroom soup for recipes?

    1. This would cook just fine in a toaster oven however I’d skip putting it on “air fryer mode”. I’d suggest using the bake mode. I haven’t used the golden mushroom soup in recipes, sounds delish though!

  8. Pre-cooking the potatoes is genius! Helps ensure the potatoes will be done more timely. This recipe reminds me of the scalloped potatoes my mother made, but she always did them a day ahead of time to be sure they were cooked.

  9. 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. 

  10. 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.

  11. 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!!!

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

  13. 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!

  14. 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!

  15. 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. 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.

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

  17. 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

  18. 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.