Cheesy Scalloped Potatoes Recipe (2024)

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By Rosie Published: October 13, 2017 Updated: October 22, 2023
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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!

Last Step! If you loved this recipe, leave me a review below. This helps futurerecipe makers and ensures continued high-quality recipes for years to come!

Recipe by: I Heart Recipes

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MEET THE RECIPE AUTHOR

Rosie

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

Comments

Sandy Scott says
October 13, 2017 at 9:01 am

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
  October 13, 2017 at 9:13 am
  Hi Sandy! Your recipe sounds delicious as well!!
  Reply
Jo Ann Johnson says
October 13, 2017 at 11:08 am
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?
Reply
- Rosie says
  October 13, 2017 at 2:47 pm
  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
  Reply
Shanita says
October 13, 2017 at 5:45 pm

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 you
Reply
- Rosie says
  October 13, 2017 at 5:48 pm
  Thanks for coming buy Shanita!
  Reply
Shyneyneyil says
October 13, 2017 at 10:22 pm
Hi Rosie thank you
Reply
- Rosie says
  October 14, 2017 at 2:20 pm
  No Problem hun!
  Reply
LaWare Midddleton says
October 14, 2017 at 8:39 am
Hi Rosie
This recipe sounds delicious. I want to prepare this dish tomorrow, but what kind of cream should I use
Reply
- Rosie says
  October 14, 2017 at 5:21 pm
  Hi there! Heavy cream 🙂
  Reply
Tracey Kirkland says
October 14, 2017 at 1:17 pm
Hello. I am assuming this recipe calls for 1 can of cheddar cheese soup and not ten lo
Reply
See Also
Locro De Papa recipe: delicious Ecuadorian potato soup - Nomadic Boys
- Rosie says
  October 14, 2017 at 2:20 pm
  It says 10 oz, not 10 cans. LOL
  Reply
  - Tracey Kirkland says
    October 14, 2017 at 2:29 pm
    yeah i figured it had to be oz lol.. thanks dear heart..
    Reply
  - Paula says
    October 23, 2017 at 7:54 pm
    Hi Rosie, how are ypu, enjoy looking at the cooking, how do you do peach cobbler, have you tried it yet
    Reply
    - Rosie says
      October 23, 2017 at 9:18 pm
      Hi Paula! Yes, my southern peach cobbler recipe is here.
      Reply
Kimberly says
October 14, 2017 at 10:32 pm

Rosie these look amazing!!! I’m definitely going to try this recipe this week!!! Thanks for sharing.
Reply
- Rosie says
  October 15, 2017 at 5:34 pm
  Thanks for coming by Kimberly!
  Reply
Nikkii says
October 15, 2017 at 8:21 am
Should I cover with foil??? This sounds yummy going to try this…
Reply
- Rosie says
  October 15, 2017 at 5:35 pm
  No, bake uncovered 🙂
  Reply
Cassy says
October 26, 2017 at 5:45 am
Hi! Is there another type of cheese that can be substituted for the Gruyere? I can’t seem to find it anywhere. Thanks.
Reply
- Rosie says
  October 26, 2017 at 10:01 am
  I honestly think gruyere cheese works best in this recipe. Be sure to ask the people at your local deli where the cheese is.
  Reply
  - Cassy says
    October 27, 2017 at 3:14 pm
    Ok will do! Thanks!
    Reply
pam washington says
October 31, 2017 at 1:28 pm
this looks really good cant wait to try this. THANK YOU
Reply
- Rosie says
  October 31, 2017 at 6:29 pm
  Thanks for coming by! Xoxo
  Reply
Donna Harris says
November 12, 2017 at 4:56 am
Hi Rosie,
The recipe sounds delicious what type of potatoes work best for the recipe? Thank you!!
Reply
- Rosie says
  November 12, 2017 at 10:16 am
  Hi Donna! I used russet potatoes.
  Reply
Elly says
November 12, 2017 at 8:16 am
Hi Rosie,
How many servings does this recipe make. ?Looks delish!!!
Reply
- Rosie says
  November 12, 2017 at 10:18 am
  It should feed at least 6 people.
  Reply
Miriam says
November 22, 2017 at 9:13 am

Hi Rosie – What should I grease my pan with if I’m not using the cast iron pan to cook?
Thanks Rosie!
Reply
- Rosie says
  November 22, 2017 at 12:20 pm
  Absolutely 🙂
  Reply
Tiffany says
May 6, 2018 at 5:51 pm

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
  May 9, 2018 at 10:31 am
  Thanks for trying Tiffany!
  Reply
Shakia says
October 17, 2018 at 9:15 am

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. Yassssss
Reply
- Rosie says
  October 20, 2018 at 8:55 pm
  Thanks for trying luv!
  Reply
Antoinette Lewis says
November 26, 2018 at 7:20 am
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
April 16, 2019 at 1:37 am
Can these be made ahead and frozen for later use?
Reply
- Rosie says
  April 16, 2019 at 7:14 am
  You can give it a try.
  Reply
ashley clary says
August 21, 2019 at 11:51 am
I don’t want to cook I just want to show up at your place for dinner…and just DIG IN.. my god.. YUM!!
Reply
Cristal says
November 25, 2019 at 8:04 am

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
  November 26, 2019 at 2:19 pm
  Happy Holidays!
  Reply
Florida says
November 14, 2021 at 10:09 pm
Looks DELICIOUS i will be making this next sunday
Reply