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Cheesy Scalloped Potatoes Recipe

10/13/17

Creamy cheesy scalloped potatoes made easily. This is the best scalloped potatoes recipe hands down!

These creamy and cheesy scalloped potatoes will be an absolute hit at dinner!

 I love scalloped potatoes. Like seriously, what’s there not to like? I have the best Cheesy Scalloped Potatoes recipe ever, and of course I will be sharing it with you all within this post.  This recipe is semi homemade. We will be using fresh potatoes of course, but we will cheat a little when it comes to making the cheese sauce.

Creamy cheese and tender potatoes in this recipe for cheesy scalloped potatoes make this classic comfort food side dish a must-have at dinner.

Semi-Homemade Cheesy Scalloped Potatoes: The Perfect Side Dish!

Instead of making the sauce from scratch we will be using canned cheddar cheese soup (Yup.. just like my slow cooker mac and cheese recipe!). The cheese soup will be mixed with heavy cream, milk, butter, gruyere cheese, garlic, onions, and spices. The outcome will be AMAZING!

Slow cooked with rich and creamy cheese and spices, this cheesy scalloped potatoes recipe is the best you'll find!

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Easy and Delicious Cheesy Scalloped Potatoes Recipe - The perfect comfort food side dish

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Cheesy Scalloped Potatoes Recipe

Creamy, cheesy scallop potatoes made easy. This classic comfort food side dish belongs on your dinner table!
Course Side Dish
Cuisine comfort food
Keyword Cheesy Scalloped Potatoes
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 6 servings
Author I Heart Recipes

Ingredients

  • 5-6 medium sized russet potatoes peeled & thinly sliced
  • 2 tbsp butter unsalted
  • 2 tsp olive oil
  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • 10 oz Campbell's Cheddar Cheese Soup
  • 1/2 tsp ground black pepper
  • 1/4 tsp ground nutmeg
  • 8 oz Gruyère cheese cubed
  • 3/4 cup heavy cream
  • 1/4 cup whole milk
  • 1/2 tsp salt

Instructions

  • Add 2 tbsp of unsalted butter, and 2 tsp of olive oil into a medium sized sauce pan.
  • Place the pan over medium heat, and once the butter is melted toss in the onions.
  • Cook the onions for about 2 minutes, then add in the garlic.
  • Cook for and stir for about 1 minute.
  • Now add in the cheese soup, heavy cream, and milk. Stir until well combined.
  • Sprinkle in the black pepper, salt, and nutmeg. Stir.
  • Add in the Gruyere cheese, and stir.
  • Reduce the heat to low, and stir until all the cheese is melted.
  • Next add the peeled & sliced potatoes into a well grease bake dish or cast iron skillet.
  • Pour the cheese sauce all over the potatoes,
  • Bake in the oven on 375 F, for about 50 minutes, or until the potatoes are tender.
  • Remove from the oven, then sprinkle parsley flakes ( optional) on top.
  • Let cool to a safe temperature.
  • Serve & enjoy!

Looking for more delicious side dishes? Don’t miss these recipes!

 

LOW CARB CAULIFLOWER MAC AND CHEESE


Lobster Mac and Cheese with Bacon Bread Crumbs

LOBSTER MAC AND CHEESE WITH BACON BREAD CRUMBS


Mac and cheese

SOUL FOOD MACARONI AND CHEESE RECIPE

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Filed Under: All Posts, Easter, Holiday Recipes, Sides Tagged With: holiday, potatoes, side dish

Comments

  1. Sandy Scott says

    October 13, 2017 at 9:01 am

    5 stars
    When I cook scalloped potatoes I sllce the potatoes thin and layer them with butter pieces, onion, sharp and mild cheddar cheese, also s&p to taste.This is an old recipe my Mother gave to me. I have been cooking this for years! I’m definitely going to try yours. You’ve got me hungry now for some!! I always enjoy your recipes. I look forward t getting an email for I Heart Recipes. Take care Rosie. Wish I lived closer so I could meet my friend!

    Reply
    • Rosie says

      October 13, 2017 at 9:13 am

      Hi Sandy! Your recipe sounds delicious as well!!

      Reply
  2. Jo Ann Johnson says

    October 13, 2017 at 11:08 am

    I haven’t met a potato that I didn’t like and scalloped potatoes are at the top of my list! I am going to cook these for Thanksgiving with my ham. I love getting you recipes. Can I double everything without a problem?

    Reply
    • Rosie says

      October 13, 2017 at 2:47 pm

      Hi JoAnn! Absolutely! As long as you have a big enough bake dish you’re good. A 9×13 should work for a double batch! XOXO

      Reply
  3. Shanita says

    October 13, 2017 at 5:45 pm

    4 stars
    Hi Mrs. Rosie, I’m ready to try this dish. My plan is to put chicken and spinach AND layer it with the potatoes. Sound yummy in my head. Thank you

    Reply
    • Rosie says

      October 13, 2017 at 5:48 pm

      Thanks for coming buy Shanita!

      Reply
  4. Shyneyneyil says

    October 13, 2017 at 10:22 pm

    Hi Rosie thank you

    Reply
    • Rosie says

      October 14, 2017 at 2:20 pm

      No Problem hun!

      Reply
  5. LaWare Midddleton says

    October 14, 2017 at 8:39 am

    Hi Rosie
    This recipe sounds delicious. I want to prepare this dish tomorrow, but what kind of cream should I use

    Reply
    • Rosie says

      October 14, 2017 at 5:21 pm

      Hi there! Heavy cream 🙂

      Reply
  6. Tracey Kirkland says

    October 14, 2017 at 1:17 pm

    Hello. I am assuming this recipe calls for 1 can of cheddar cheese soup and not ten lo

    Reply
    • Rosie says

      October 14, 2017 at 2:20 pm

      It says 10 oz, not 10 cans. LOL

      Reply
      • Tracey Kirkland says

        October 14, 2017 at 2:29 pm

        yeah i figured it had to be oz lol.. thanks dear heart..

        Reply
      • Paula says

        October 23, 2017 at 7:54 pm

        Hi Rosie, how are ypu, enjoy looking at the cooking, how do you do peach cobbler, have you tried it yet

        Reply
        • Rosie says

          October 23, 2017 at 9:18 pm

          Hi Paula! Yes, my southern peach cobbler recipe is here.

          Reply
  7. Kimberly says

    October 14, 2017 at 10:32 pm

    5 stars
    Rosie these look amazing!!! I’m definitely going to try this recipe this week!!! Thanks for sharing.

    Reply
    • Rosie says

      October 15, 2017 at 5:34 pm

      Thanks for coming by Kimberly!

      Reply
  8. Nikkii says

    October 15, 2017 at 8:21 am

    Should I cover with foil??? This sounds yummy going to try this…

    Reply
    • Rosie says

      October 15, 2017 at 5:35 pm

      No, bake uncovered 🙂

      Reply
  9. Cassy says

    October 26, 2017 at 5:45 am

    Hi! Is there another type of cheese that can be substituted for the Gruyere? I can’t seem to find it anywhere. Thanks.

    Reply
    • Rosie says

      October 26, 2017 at 10:01 am

      I honestly think gruyere cheese works best in this recipe. Be sure to ask the people at your local deli where the cheese is.

      Reply
      • Cassy says

        October 27, 2017 at 3:14 pm

        Ok will do! Thanks!

        Reply
  10. pam washington says

    October 31, 2017 at 1:28 pm

    this looks really good cant wait to try this. THANK YOU

    Reply
    • Rosie says

      October 31, 2017 at 6:29 pm

      Thanks for coming by! Xoxo

      Reply
  11. Donna Harris says

    November 12, 2017 at 4:56 am

    Hi Rosie,
    The recipe sounds delicious what type of potatoes work best for the recipe? Thank you!!

    Reply
    • Rosie says

      November 12, 2017 at 10:16 am

      Hi Donna! I used russet potatoes.

      Reply
  12. Elly says

    November 12, 2017 at 8:16 am

    Hi Rosie,

    How many servings does this recipe make. ?Looks delish!!!

    Reply
    • Rosie says

      November 12, 2017 at 10:18 am

      It should feed at least 6 people.

      Reply
  13. Miriam says

    November 22, 2017 at 9:13 am

    5 stars
    Hi Rosie – What should I grease my pan with if I’m not using the cast iron pan to cook?

    Thanks Rosie!

    Reply
    • Rosie says

      November 22, 2017 at 12:20 pm

      Absolutely 🙂

      Reply
  14. Tiffany says

    May 6, 2018 at 5:51 pm

    5 stars
    I recently saved this recipe on my Facebook page and decided to make it along your fried Cornish hens for dinner tonight. Both were amazing! Awesome recipes Rosie!

    Reply
    • Rosie says

      May 9, 2018 at 10:31 am

      Thanks for trying Tiffany!

      Reply
  15. Shakia says

    October 17, 2018 at 9:15 am

    5 stars
    Miss Rosie! Miss Rosie!!! Miss rosieeeee!!!! These potatoes are a hit with my family and my 8 year old is a very picky eater and he loves these!!! Thank you so much for sharing. I’ve been trying all your recipes especially them slow cooker ones. Keep me coming back for more. Yassssss

    Reply
    • Rosie says

      October 20, 2018 at 8:55 pm

      Thanks for trying luv!

      Reply
  16. Antoinette Lewis says

    November 26, 2018 at 7:20 am

    Can’t wait to try this for Christmas dinner. I’m going to make these potatoes and the crockpot brisket! I’m still trying to figure out what vegetables to make though…lol
    I love your recipes! Thanks for everything!

    Reply
  17. Christina Siecker says

    April 16, 2019 at 1:37 am

    Can these be made ahead and frozen for later use?

    Reply
    • Rosie says

      April 16, 2019 at 7:14 am

      You can give it a try.

      Reply
  18. ashley clary says

    August 21, 2019 at 11:51 am

    I don’t want to cook I just want to show up at your place for dinner…and just DIG IN.. my god.. YUM!!

    Reply
  19. Cristal says

    November 25, 2019 at 8:04 am

    5 stars
    Rosie, Rosie, Rosie, these potatoes are the TRUTH! Simply delicious. There were a total hit for my family. Thank You for another great recipe!

    Reply
    • Rosie says

      November 26, 2019 at 2:19 pm

      Happy Holidays!

      Reply
  20. Florida says

    November 14, 2021 at 10:09 pm

    Looks DELICIOUS i will be making this next sunday

    Reply

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