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 184 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 184 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. Help please?? Can I make these the night before, put it in the fridge, then cook them the next day? Or would I need to cook them the night before and then reheat for 30 minutes or so the next day? Thanks so much for tips!! I don’t think I’ve ever made scalloped potatoes before!

    1. Hi Hilary, we have not tried prepping this dish in advance but that should work. Layer all ingredients in your casserole dish and cover in the refrigerator overnight. Let us know how it turns out for you!

  2. These were excellent. I dressed them up a bit by using fresh rosemary in the middle layer, and substituting gruyere and fontina for the cheddar. Also used Amy’s cream of mushroom, which made the whole thing taste all the more homemade. Great recipe.5 stars

    1. Russets can be used but they should be peeled first. The texture of russets is a bit starchier and they don’t hold their shape as well but they will still taste good!

  3. It really worked! The baking time was cut in half and the results were wonderful! Thanks! I will definitely be making again. Everyone loved them!5 stars

  4. Made this tonight with pork chops and French cut green beans and it was a hit with the family! Thanks for posting! Wish I could post a picture4 stars

    1. We would love to see the pictures too Lianne. Tag us on Instagram using @spendpennies so we can see your delicious potatoes!

  5. I don’t normally pre boil the potatoes and thought what a great hack but my potatoes came out with lots of liquid, actually had to drain them before putting away the left overs . What did I do wrong? I’ve never had that before when not using the hack. They did taste really good.

    1. What type of potatoes did you use? Did you drain them very well? I haven’t had problems with the dish being watery before so I can’t say for sure.

  6. This recipe is the best scalloped potato recipe I have ever used. It not only is the easiest to make but is really delicious. My husband and I love it.

  7. My family absolutely loved it! I used milk powder with a pinch of flour( not a big milk household). And I added a bit of seasoned salt before the cheese. I used russet potatoes and skinned them and sliced myself5 stars

  8. I followed the instructions, I had to hand cut, and did peel potatoes and only made my milk using powder and a pinch of flour. (Not a big milk drinker) I only added a sprinkle of seasoned salt before putting on the cheese. My boyfriend isn’t usually a potato guy, but his skepticism was quickly turned. Him and my dad ( who I brought my leftovers to) absolutely loved it. Will make again and add to my recipe book. Thank you5 stars

  9. Delicious recipe! I added 2 tablespoons of dill herb onto the mushroom soup with onions, garlic powder, salt and pepper.5 stars

  10. I made a giant plate of this and my family of four killed it. This is such a cheap meal that can feed many. I added sour cream and mozzarella cheese to mine.5 stars

  11. This was delicious! I sauteed my onions in a little butter first and added garlic instead of the garlic powder, used half and half instead of milk and lots of cheese… yum! The cream of mushroom soup was really good in this recipe! I used russet potatoes but I’m sure the yukon would be great too! I will make again:)5 stars

  12. This turned out to be the best scalloped potatoes I’ve ever made. I usually make a cheese sauce and use thinly sliced raw potatoes but I boiled them and added fresh sliced garlic to the cream of mushroom soup and followed all other instructions….. delicious! Thank you.

  13. I made these yesterday using your cream soup idea and expanded on it a bit. I used a combination of cream of chicken & celery soup, added sour cream, substituted 1/2 & 1/2 for the milk as well as substituted green onions for the regular onions. I also used a Mexican cheese blend because that is what I had on hand. Soooo Goood! Thank you for the inspiration!5 stars

  14. In the picture at the top of the page there are dried herbs on top. What kinds of herbs would you use?

  15. I made this and IT WAS A HIT! My family loves it even though they are not a cheese lover like I am. I added some cilantro and it tasted heavenly. I have to make it again since I bought more cream of chicken soup and a block of cheddar!5 stars