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    You are in: Home / Recipes / Best Ever Scalloped Potatoes – Creamy, Cheesy, Lots of Flavor Recipe
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    Best Ever Scalloped Potatoes – Creamy, Cheesy, Lots of Flavor

    Best Ever Scalloped Potatoes – Creamy, Cheesy, Lots of Flavor. Photo by NorthwestGal

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 45 mins

    45 mins

    2 hrs

    Seashorewalker's Note:

    I spent years developing this recipe to finally being what we refer to as the best ever scalloped potatoes. Every time I had an issue of what was wrong with the dish I figured out a way to correct it. I love to hear people’s honest opinions as it helps me to become a better cook. I invite you to give my scalloped potatoes a try and tell me what you think.

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    Units: US | Metric


    1. 1
      In a large covered casserole dish spray entire dish with a cooking spray and then spread 1 entire can of Cream of Mushroom soup evenly on the bottom (best way I’ve found to prevent the potatoes from sticking & adds flavor).
    2. 2
      Chop the onion into very small pieces & set aside.
    3. 3
      In a separate bowl mix 1 can of Cream of Mushroom soup, the Sour Cream and 1 TSP of Dry Lipton Onion Soup Mix (added for the flavor of the seasonings which makes it extra tasty).
    4. 4
      Peel & Slice the Potatoes Thin.
    5. 5
      LAYER #1: Start layering in the casserole dish with the Cream of Mushroom soup on the bottom: Layer of POTATOES then spread approx 6 spoonfulls of the SOUP & SOUR CREAM mixture on top, then ONIONS then ½ cup of CHEDDAR CHEESE.
    6. 6
      LAYER #2: POTATOES then approx 6 spoonfulls of the SOUP & SOUR CREAM mixture, then VELVETA CHEESE squares distributed evenly across.
    7. 7
      LAYER #3: POTATOES then all the remaining SOUP & SOUR CREAM mixture then the remaining 1 cup of CHEDDAR CHEESE.
    8. 8
      Sprinkle the chives evenly across the top.
    9. 9
      BAKE COVERED in the oven at 300 degrees for about 1½ hour.
    10. 10
      BAKE UNCOVERED for approx another 1 hour or as needed until done and top is slightly browned (test with a fork and make sure the potatoes are done). Note: Baking uncovered at the end helps reduce the excess moisture.

    Browse Our Top Potato Recipes

    Ratings & Reviews:

    • on April 25, 2010


      Enjoyed making this potato dish almost as much as I did eating it! Used a homemade cream of celery soup as well as a bit of homemade onion soup mix & much appreciated the flavor that taste therein! And, as with many potato recipes, I didn't peel them as we do like the additional nutrition & flavor we get from that part of the potato! Thanks for posting a very nice keeper recipe! [Made & reviewed for one of my adoptees in this Spring's Pick A Chef]

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    • on April 23, 2010


      These were very creamy and flavorful scalloped potatoes. My husband in particular really raved about the creamy, cheesy taste in every bite. And this was really simple to prepare, too. I cut my potatoes rather thin, so they didn't take as long to bake. And I used Cream of Celery soup (which was one option listed in the recipe). But otherwise, I didn't make any changes to this recipe and I thought it turned out great. Thanks for sharing your recipe, Seashorewalker. Made for Spring 2010 Pick-A-Chef.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 14, 2010


      I absolutely love this recipe!! It is a little time consuming, but well worth the effort in the end. The only things I changed was to add some fresh mushrooms & black pepper(personal preference) and instead of Velveeta I used Kraft's 5 cheese blend as DH doesn't like Velveeta. An excellent recipe that is kid-friendly and really easy to make! I would give it more stars if I could. :)

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)


    Nutritional Facts for Best Ever Scalloped Potatoes – Creamy, Cheesy, Lots of Flavor

    Serving Size: 1 (243 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 447.9
    Calories from Fat 229
    Total Fat 25.5 g
    Saturated Fat 13.9 g
    Cholesterol 60.5 mg
    Sodium 1251.6 mg
    Total Carbohydrate 39.2 g
    Dietary Fiber 2.6 g
    Sugars 5.6 g
    Protein 16.5 g

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