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Creamy Cheesy Scalloped Potatoes


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Rate this recipe 4.4/5 (24 Votes)


  • 2 lbs yellow potatoes,
  • 1 can cream of mushroom, chicken or celery soup
  • 1 cup milk
  • 1/2 teaspoon garlic powder
  • black pepper to taste
  • 1 small onion, thinly sliced
  • 2 cups shredded sharp cheddar cheese



Step 1

Preheat oven to 375 degrees.

Wash potatoes and slice 1/4" thick (no need to peel). Drop into boiling water for 5 minutes. During the last minute, add sliced onions to the water. Drain.

Meanwhile, combine soup, milk, pepper and garlic powder in a bowl. Microwave until hot.

Put a little bit of the soup mixture in the bottom of a greased 2qt casserole dish, a 9x9 pan or an oven safe pan. Layer 1/2 of the potatoes, 1/2 of the soup mixture and 1/2 of the cheese. Repeat layers ending with cheese.

Bake at 375 for 45-55 minutes or until hot and bubbly.

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