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–+ servings
Serving spoon lifting tender layered potatoes from a white casserole dish.

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.
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Course: Side Dish
Cuisine: American
Keyword: Cheesy Scalloped Potatoes
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 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.