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!

Cheesy Scalloped Potatoes in a casserole dish with a spoon

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

Ingredients for Cheesy Scalloped Potatoes in a pot and in bowls

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!

Sauce in a white pan and potatoes and onions layered with more sauce and shredded cheese for Cheesy Scalloped Potatoes

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.

White casserole dish with Cheesy Scalloped Potatoes and a spoon

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

Cheesy Scalloped Potatoes in a dish with pepper and parsley on the side
4.93 from 188 votes↑ Click stars to rate now!
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Cheesy Scalloped Potatoes

This scalloped potatoes recipe is quick and easy to put together yet tastes incredibly delicious!
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6 servings



  • 2 pounds yellow potatoes
  • 1 can cream of mushroom chicken or celery soup
  • 1 cup milk
  • ½ teaspoon garlic powder
  • black pepper to taste
  • 1 small onion thinly sliced
  • 2 cups sharp cheddar cheese shredded


  • Preheat oven to 375°F.
  • Wash potatoes and slice ¼″ thick (no need to peel). Drop into boiling water for 5 minutes. During the last minute, add sliced onions to the water. Drain.
  • Meanwhile, combine soup, milk, pepper and garlic powder in a bowl. Microwave until hot.
  • Put a little bit of the soup mixture in the bottom of a greased 2 QT casserole dish, a 9×9 pan, or an oven-safe pan. Layer ½ of the potatoes, ½ of the soup mixture, and ½ of the cheese. Repeat layers ending with cheese.
  • Bake at 375°F for 45-55 minutes or until hot and bubbly.
4.93 from 188 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 264 | Carbohydrates: 23g | Protein: 14g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 41mg | Sodium: 268mg | Potassium: 747mg | Fiber: 4g | Sugar: 3g | Vitamin A: 455IU | Vitamin C: 18.6mg | Calcium: 370mg | Iron: 5.2mg

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

Course Side Dish
Cuisine American

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Cheesy scalloped potatoes in a white casserole dish with a title


Cheesy scalloped potatoes in a white casserole dish with a scoop being taken out with a title
Raw cheesy scalloped potatoes in a casserole dish and cooked cheesy scalloped potatoes in a casserole dish with a scoop being taken out and a title


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About the author

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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Recipe Rating


  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. I made these last night and they turned out Great. This recipe is a definite keeper. Thanks so much Holly!5 stars

  3. 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.

      2. That’s awesome Becky! Enjoy those scalloped potatoes. ;)

        Happy Thanksgiving!

  4. 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.5 stars

  5. We are BBQing chicken today and I was on a search for cheesy scalloped potatoes and I found you! Thanks! I pinned it!5 stars

  6. 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.5 stars

    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!

  7. 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!

  8. 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?4 stars

    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!

  9. 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.5 stars

  10. 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. 

      1. Definitely on my top ten dishes! I made this with smothered pork and my younger brother said that it was the best meal he’s ever eaten. Amazing dish! I sent him the recipe so he can try to make them for himself. He does not like cooking however wants to try for this recipe.

  11. 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.