Best Ever Scalloped Potatoes – Creamy, Cheesy, Lots of Flavor

Total Time
2hrs 45mins
Prep 45 mins
Cook 2 hrs

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.

Ingredients Nutrition

Directions

  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. Chop the onion into very small pieces & set aside.
  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. Peel & Slice the Potatoes Thin.
  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. LAYER #2: POTATOES then approx 6 spoonfulls of the SOUP & SOUR CREAM mixture, then VELVETA CHEESE squares distributed evenly across.
  7. LAYER #3: POTATOES then all the remaining SOUP & SOUR CREAM mixture then the remaining 1 cup of CHEDDAR CHEESE.
  8. Sprinkle the chives evenly across the top.
  9. BAKE COVERED in the oven at 300 degrees for about 1½ hour.
  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.
Most Helpful

5 5

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]

5 5

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.

5 5

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. :)