Description
If you’re craving a warm, cheesy, and satisfying side dish that pairs perfectly with any meal, this Cheesy Scalloped Potatoes recipe is exactly what you need. With tender layers of potatoes, a creamy sauce, and plenty of melted cheddar cheese, this dish is comfort food at its finest. The best part is that it’s incredibly simple to prepare, making it a go-to recipe for weeknight dinners, family gatherings, or holiday feasts.
Ingredients
- 2 pounds yellow potatoes, sliced ¼-inch thick
- 1 can (10.5 ounces) condensed 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 shredded sharp cheddar cheese
Instructions
- Preheat your oven to 375°F and grease a 2-quart casserole dish or 9×9 oven-safe pan.
- Wash and slice potatoes thinly (no need to peel). Boil them for 5 minutes, adding the sliced onions in the last minute, then drain.
- In a bowl, combine condensed soup, milk, garlic powder, and black pepper. Microwave the mixture until hot.
- Spread a little of the soup mixture on the bottom of your casserole dish. Layer half of the potatoes, half of the soup mixture, and half of the shredded cheese. Repeat the layers, ending with cheese.
- Bake uncovered for 45-55 minutes, until hot, bubbly, and golden brown on top.
Notes
-
- Serving Suggestions: Serve hot straight from the oven when the cheese is perfectly melted and bubbly. This dish pairs beautifully with roasted chicken, baked ham, grilled steak, or a fresh green salad. It also makes a fantastic addition to a holiday feast or Sunday dinner.
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Scalloped potatoes can be frozen once baked. Let them cool completely, wrap tightly, and freeze for up to 2 months. Reheat in the oven at 350°F covered with foil until hot.
- Reheating: For best results, reheat in the oven at 350°F covered with foil. You can also reheat individual servings in the microwave.