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By Rosie
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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 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.
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!
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Cheesy Scalloped Potatoes
Creamy, cheesy scalloped potatoes made easy. This classic comfort food side dish belongs on your dinner table!
Print Recipe Pin Recipe
Course Side Dish
Cuisine comfort food
Keyword Cheesy Scalloped Potatoes
Prep Time 5 minutes minutes
Cook Time 50 minutes minutes
Total Time 55 minutes 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 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 greased 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!
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©2024 I Heart Recipes
Recipe by: I Heart Recipes
Looking for more delicious side dishes? Don’t miss these recipes!
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MEET THE RECIPE AUTHOR
I’m a Soul Food blogger living in the Pacific Northwest, bringing Southern cooking to gorgeous Seattle, Washington. I was born and raised in the PNW, but my family roots go all the way to Baton Rouge, Louisiana, where my grandparents were born and raised. I live every day to bring the traditional values, recipes, and love of food to life for my family—whether they’re online or in real life. So, welcome to the party, family!
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Reader Interactions
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Comments
Sandy Scott says
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
Hi Sandy! Your recipe sounds delicious as well!!
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Jo Ann Johnson says
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?
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Rosie says
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
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Shanita says
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 youReply
Rosie says
Thanks for coming buy Shanita!
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Shyneyneyil says
Hi Rosie thank you
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Rosie says
No Problem hun!
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LaWare Midddleton says
Hi Rosie
This recipe sounds delicious. I want to prepare this dish tomorrow, but what kind of cream should I useReply
Rosie says
Hi there! Heavy cream 🙂
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Tracey Kirkland says
Hello. I am assuming this recipe calls for 1 can of cheddar cheese soup and not ten lo
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Rosie says
It says 10 oz, not 10 cans. LOL
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Tracey Kirkland says
yeah i figured it had to be oz lol.. thanks dear heart..
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Paula says
Hi Rosie, how are ypu, enjoy looking at the cooking, how do you do peach cobbler, have you tried it yet
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Rosie says
Hi Paula! Yes, my southern peach cobbler recipe is here.
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Kimberly says
Rosie these look amazing!!! I’m definitely going to try this recipe this week!!! Thanks for sharing.Reply
Rosie says
Thanks for coming by Kimberly!
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Nikkii says
Should I cover with foil??? This sounds yummy going to try this…
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Rosie says
No, bake uncovered 🙂
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Cassy says
Hi! Is there another type of cheese that can be substituted for the Gruyere? I can’t seem to find it anywhere. Thanks.
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Rosie says
I honestly think gruyere cheese works best in this recipe. Be sure to ask the people at your local deli where the cheese is.
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Cassy says
Ok will do! Thanks!
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pam washington says
this looks really good cant wait to try this. THANK YOU
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Rosie says
Thanks for coming by! Xoxo
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Donna Harris says
Hi Rosie,
The recipe sounds delicious what type of potatoes work best for the recipe? Thank you!!Reply
Rosie says
Hi Donna! I used russet potatoes.
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Elly says
Hi Rosie,
How many servings does this recipe make. ?Looks delish!!!
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Rosie says
It should feed at least 6 people.
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Miriam says
Hi Rosie – What should I grease my pan with if I’m not using the cast iron pan to cook?Thanks Rosie!
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Rosie says
Absolutely 🙂
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Tiffany says
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
Thanks for trying Tiffany!
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Shakia says
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. YassssssReply
Rosie says
Thanks for trying luv!
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Antoinette Lewis says
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
Christina Siecker says
Can these be made ahead and frozen for later use?
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Rosie says
You can give it a try.
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ashley clary says
I don’t want to cook I just want to show up at your place for dinner…and just DIG IN.. my god.. YUM!!
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Cristal says
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
Happy Holidays!
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Florida says
Looks DELICIOUS i will be making this next sunday
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