Creamy cheesy scalloped potatoes made easily. This is the best scalloped potatoes recipe hands down!
I love scalloped potatoes. Like seriously, what’s there not to like? I have the best 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.
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!
Save & Share this PIN on Pinterest!
Print the recipe below, and be sure to follow me on Facebook!
Cheesy Scalloped Potatoes Recipe
Creamy, cheesy scallop potatoes made easy. This classic comfort food side dish belongs on your dinner table!
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 6 servings
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!
Sandy Scott says
October 13, 2017 at 9:01 amWhen 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!
Rosie says
October 13, 2017 at 9:13 amHi Sandy! Your recipe sounds delicious as well!!
Jo Ann Johnson says
October 13, 2017 at 11:08 amI 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?
Rosie says
October 13, 2017 at 2:47 pmHi 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
Shanita says
October 13, 2017 at 5:45 pmHi 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
Rosie says
October 13, 2017 at 5:48 pmThanks for coming buy Shanita!
Shyneyneyil says
October 13, 2017 at 10:22 pmHi Rosie thank you
Rosie says
October 14, 2017 at 2:20 pmNo Problem hun!
LaWare Midddleton says
October 14, 2017 at 8:39 amHi Rosie
This recipe sounds delicious. I want to prepare this dish tomorrow, but what kind of cream should I use
Rosie says
October 14, 2017 at 5:21 pmHi there! Heavy cream 🙂
Tracey Kirkland says
October 14, 2017 at 1:17 pmHello. I am assuming this recipe calls for 1 can of cheddar cheese soup and not ten lo
Rosie says
October 14, 2017 at 2:20 pmIt says 10 oz, not 10 cans. LOL
Tracey Kirkland says
October 14, 2017 at 2:29 pmyeah i figured it had to be oz lol.. thanks dear heart..
Paula says
October 23, 2017 at 7:54 pmHi Rosie, how are ypu, enjoy looking at the cooking, how do you do peach cobbler, have you tried it yet
Rosie says
October 23, 2017 at 9:18 pmHi Paula! Yes, my southern peach cobbler recipe is here.
Kimberly says
October 14, 2017 at 10:32 pmRosie these look amazing!!! I’m definitely going to try this recipe this week!!! Thanks for sharing.
Rosie says
October 15, 2017 at 5:34 pmThanks for coming by Kimberly!
Nikkii says
October 15, 2017 at 8:21 amShould I cover with foil??? This sounds yummy going to try this…
Rosie says
October 15, 2017 at 5:35 pmNo, bake uncovered 🙂
Cassy says
October 26, 2017 at 5:45 amHi! Is there another type of cheese that can be substituted for the Gruyere? I can’t seem to find it anywhere. Thanks.
Rosie says
October 26, 2017 at 10:01 amI honestly think gruyere cheese works best in this recipe. Be sure to ask the people at your local deli where the cheese is.
Cassy says
October 27, 2017 at 3:14 pmOk will do! Thanks!
pam washington says
October 31, 2017 at 1:28 pmthis looks really good cant wait to try this. THANK YOU
Rosie says
October 31, 2017 at 6:29 pmThanks for coming by! Xoxo
Donna Harris says
November 12, 2017 at 4:56 amHi Rosie,
The recipe sounds delicious what type of potatoes work best for the recipe? Thank you!!
Rosie says
November 12, 2017 at 10:16 amHi Donna! I used russet potatoes.
Elly says
November 12, 2017 at 8:16 amHi Rosie,
How many servings does this recipe make. ?Looks delish!!!
Rosie says
November 12, 2017 at 10:18 amIt should feed at least 6 people.
Miriam says
November 22, 2017 at 9:13 amHi Rosie – What should I grease my pan with if I’m not using the cast iron pan to cook?
Thanks Rosie!
Rosie says
November 22, 2017 at 12:20 pmAbsolutely 🙂
Tiffany says
May 6, 2018 at 5:51 pmI 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!
Rosie says
May 9, 2018 at 10:31 amThanks for trying Tiffany!
Shakia says
October 17, 2018 at 9:15 amMiss 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
Rosie says
October 20, 2018 at 8:55 pmThanks for trying luv!
Antoinette Lewis says
November 26, 2018 at 7:20 amCan’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!
Christina Siecker says
April 16, 2019 at 1:37 amCan these be made ahead and frozen for later use?
Rosie says
April 16, 2019 at 7:14 amYou can give it a try.