Yellow potatoes, cream of mushroom soup, milk, onion, and sharp cheddar cheese baked until bubbly and golden.

I didn’t plan for these cheesy scalloped potatoes to become a thing. They just… happened. One of those evenings where it’s cold, the day felt long, and I wanted something that felt like comfort without requiring a culinary degree. You know that mood—where you’re hungry and tired, which is a dangerous combo. I remember slicing potatoes while half-listening to the news in the background, thinking, this better be worth turning the oven on. When it came out bubbling and slightly messy around the edges, I tasted it standing at the counter. No plate. No shame. Creamy, cheesy, soft—but not mushy—and honestly a little better than I expected. That’s when I knew. This wasn’t just a side dish. This was a “people ask for it again” dish. Now it shows up at holidays, Sunday dinners, and those random weeks where food needs to feel like a hug. If you’ve ever needed a reliable win, this is it.

Why you’ll Love this Cheesy Scalloped Potatoes?

Here’s my slightly biased, but honest take: a lot of scalloped potato recipes ask for too much commitment. Heavy cream simmering forever, fancy cheeses you’ll use once, extra steps that don’t always pay off. This version of cheesy scalloped potatoes skips the stress. Parboiling the potatoes gives them a head start so they bake up tender instead of stubborn (been burned by that before). The soup-and-milk combo makes a creamy sauce without babysitting a pot. And sharp cheddar brings real flavor—not just “cheese-adjacent vibes.” The result is rich but not overwhelming, cozy without being boring, and forgiving if you’re not measuring like a robot. Do I think this is the only way to make scalloped potatoes? No. Do I think it’s one of the most dependable? Yeah… probably.

Ingredient Notes

Before you dive in, let’s talk ingredients—nothing fancy, but each one earns its place.

• Yellow Potatoes: These are my go-to for cheesy scalloped potatoes. Naturally creamy, they hold their shape but still melt a little. And no peeling? That’s already a win.
• Condensed Cream of Mushroom Soup: I know, I know—some people side-eye this. But it works. It adds creaminess, seasoning, and structure all at once. Chicken or celery soup slides in just fine too.
• Milk: This loosens the soup so it coats the potatoes instead of sitting there awkwardly. Any milk works. I’ve used whatever was open.
• Garlic Powder & Black Pepper: Subtle, background flavors. They don’t shout, they just keep things interesting.
• Onion: Thin slices soften into the layers and add a little sweetness. Not oniony-onion, just… nice.
• Sharp Cheddar Cheese: Sharp is key. Mild cheddar kind of disappears, and we didn’t come here for bland cheesy scalloped potatoes.

How to Make Cheesy Scalloped Potatoes?

1. First things first—preheat your oven to 375°F. Get that going so it’s ready when you are. Wash your potatoes and slice them about ¼-inch thick. No ruler needed. Drop them into boiling water for about five minutes. This step matters more than it seems—it softens the potatoes just enough so they finish cooking in the oven without drying out. During the last minute, toss in the sliced onions. Drain everything and set it aside.
2. In a bowl, mix the condensed soup, milk, garlic powder, and black pepper. Microwave it until hot. Warm sauce spreads better and keeps the layers even—small detail, big difference.
3. Grease your baking dish and spread a little sauce on the bottom. Layer half the potatoes, half the sauce, and half the cheese. Repeat the layers, ending with cheese on top (always end with cheese… just saying). Bake uncovered for 45–55 minutes until the cheesy scalloped potatoes are bubbling and lightly golden. Let it rest for a few minutes before serving. Or don’t. I’ve burned my tongue more than once and survived.

Storage Options

If you’ve got leftovers, cover them and refrigerate for up to four days. Reheat in the oven or microwave until warmed through. The flavors actually get better overnight, which feels unfair but welcome. You can freeze cheesy scalloped potatoes too—just know the texture softens a bit. Still good, just more scoopable. Freeze tightly wrapped for up to two months.

Variations & Substitutions

This recipe doesn’t mind being messed with. In fact, it kind of expects it.

• Different Cheeses: Gruyère, Colby Jack, or a cheddar blend all work beautifully.
• Add Protein: Ham or cooked bacon turns cheesy scalloped potatoes into a main dish situation.
• No Mushroom Soup?: Cream of chicken or celery works just fine.
• Extra Flavor: Paprika, thyme, or even a tiny pinch of cayenne if you’re feeling bold.
• Richer Sauce: Swap milk for half-and-half if you’re leaning into indulgence.

What to Serve With Cheesy Scalloped Potatoes?

These potatoes are rich, so they love simple company.

• Roast Chicken or Ham: Cozy, classic, no notes.
• Grilled Steak or Pork Chops: Creamy meets savory-charred in the best way.
• Green Veggies: Roasted broccoli, green beans, or a crisp salad help balance things out.
• Holiday Dinners: If there’s a turkey involved, these belong on the table. Period.

FAQ

Can I make cheesy scalloped potatoes ahead of time?
Yes. Assemble everything, cover, refrigerate, and bake when ready. You may need a few extra minutes since it’s cold going in.

Why boil the potatoes first?
It helps them cook evenly and stay tender instead of crunchy in the center. Skipping this step is risky business.

Can I use russet potatoes instead?
You can. They’re starchier, so the texture will be softer and less structured. Still tasty—just different. I slightly prefer yellow potatoes, but I’m not here to police your pantry.

If you’re craving something warm, cheesy, and low-effort with high payoff, these cheesy scalloped potatoes might be calling your name. Try them, tweak them, make them yours—and come back and tell me… did they disappear faster than you expected?

Cheesy Scalloped Potatoes

Creamy, comforting cheesy scalloped potatoes made with tender sliced potatoes, a savory cream sauce, and sharp cheddar cheese, baked until hot and bubbly. A classic, dependable side dish suitable for both everyday meals and special occasions.

Print Pin Rate

Course: Side Dish

Cuisine: American

Keyword: Cheesy Scalloped Potatoes

Prep Time: 10 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour

Servings: 6

Ingredients

• 2 pounds yellow potatoes washed and sliced ¼-inch thick (unpeeled)
• 1 can 10.5 ounces condensed cream of mushroom soup or cream of 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 the oven to 375°F (190°C). Lightly grease a 2-quart casserole dish, a 9×9-inch baking dish, or a similar oven-safe pan and set aside.
• Bring a large pot of water to a boil. Add the sliced potatoes and cook for 5 minutes. During the final minute of cooking, add the sliced onion to the pot. Drain thoroughly and set aside.
• In a medium mixing bowl, combine the condensed soup, milk, garlic powder, and black pepper. Heat the mixture in the microwave until hot, stirring once to ensure it is smooth and evenly warmed.
• Spoon a small amount of the heated soup mixture into the bottom of the prepared baking dish, spreading it evenly to coat the surface.
• Arrange half of the potatoes and onions in an even layer over the sauce. Pour half of the soup mixture over the potatoes, followed by half of the shredded cheese.
• Repeat the layers with the remaining potatoes, soup mixture, and cheese, ensuring the final layer consists of cheese.
• Bake uncovered for 45 to 55 minutes, or until the casserole is hot throughout and bubbling, and the cheese on top is fully melted and lightly golden.
• Remove from the oven and allow the dish to rest for several minutes before serving.

Notes

To make this recipe gluten free, substitute the condensed soup with a certified gluten-free cream of mushroom, chicken, or celery soup. Verify that all packaged ingredients, including cheese and seasonings, are labeled gluten free to avoid cross-contamination.