Cheesy Scalloped Potatoes
Layers of tender potatoes and sweet onion baked in a creamy soup base with plenty of sharp cheddar cheese.
- 2 pounds yellow potatoes
- 10.5 ounces condensed cream of mushroom soup (chicken or celery soup work too), 1 can
- 1 cup milk
- 1/2 teaspoon garlic powder
- black pepper, to taste
- 1 small onion, thinly sliced
- 2 cups shredded sharp cheddar cheese
- Preheat your oven to 375°F so it's fully up to temperature by the time the casserole is assembled and ready to bake.
- Wash the potatoes well and slice them into rounds about 1/4 inch thick — there's no need to peel them, since the skins soften nicely and add a bit of texture. Drop the slices into a pot of boiling water and cook for 5 minutes, adding the sliced onion during the last minute so it softens slightly without turning mushy, then drain everything well.
- While the potatoes cook, combine the condensed soup, milk, black pepper, and garlic powder in a bowl and whisk until smooth. Microwave the mixture until hot, stirring partway through, so it pours easily and helps the casserole bake through more evenly.
- Spread a little of the soup mixture over the bottom of a greased 2-quart casserole dish, 9x9 pan, or other oven-safe dish. Layer half of the boiled potatoes and onions over the soup, followed by half of the remaining soup mixture and half of the shredded cheddar cheese, then repeat the layers once more, finishing with a top layer of cheese.
- Bake at 375°F for 45 to 55 minutes, until the casserole is hot and bubbling around the edges and the potatoes are tender all the way through when pierced with a fork.
Chef's Note: Parboiling the sliced potatoes for a few minutes before they go into the oven is the trick that keeps this dish from needing an hour and a half in the oven — it gives the potatoes a head start so the casserole bakes through evenly without the edges drying out before the center catches up. Leaving the skins on saves a step and adds a little extra texture, so there's no need to peel unless you prefer a smoother bite.
Swap the cream of mushroom soup for cream of chicken or cream of celery if you'd rather, since all three work equally well as the creamy base here. This casserole reheats nicely, so it's a good one to make a day ahead for a holiday table or a weeknight side that needs to stretch to feed a crowd.
A few tools that make this recipe easier to get right.
As an Amazon Associate, Salt & Simmer earns from qualifying purchases made through these links, at no extra cost to you.