Scalloped Potatoes
If you’re looking for a classic, comforting side dish to please everyone, we’re sharing our scalloped potatoes recipe! This savory dish has been around for decades and is still just as popular today as when it first graced our dinner tables. Whether making this easy-to-prepare meal on a busy weeknight or taking your time with it on the weekend – this creamy potato casserole will surely be a hit with all who indulge in its cheesy deliciousness.
Why is this scalloped potato casserole recipe so comforting? At least to me, it evokes fond memories of holidays, especially Thanksgiving, Christmas, and Easter, Sunday dinners, company, and visits with relatives.
The flavor is so delicious that sometimes I put more of these potatoes on my plate than anything else. I love it so much.
Okay, I have a confession. This is a family favorite recipe, and I’ve been eating it for as long as I can remember. And although our family knows it as scalloped potatoes, according to my search on the differences between scalloped potatoes and au gratin potatoes, I discovered that our recipe is misnamed.
What’s the difference between scalloped and au gratin potatoes?
Au gratin potatoes have cheese in them. Scalloped potatoes do not – they usually have cream or milk and flour cooked into a roux.
So, although they aren’t technically scalloped, I will keep the title because they will always be so to me.
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Helpful
Tips
- If you have a food processor, you can use it to slice your potatoes. They come out very evenly this way. The tradeoff is that you have to clean the food processor. I chose to slice my potatoes by hand.
- Since I’m cutting the potatoes by hand, I preheat the oven after I place the first layer in the pan.
- My family makes this in a 13 x 9-inch pan, but it’s just myself and hubby so I half the family recipe. If you want to double this recipe, the recipe has a slider at the top that allows you to adjust the number of servings.
- I do not put ham in my potato casserole, but if you have some leftover ham, add it when you mix the cheese with the soup. You can also add cooked bacon because everything is better with bacon.
- I’m using shredded sharp cheddar cheese. I also make this casserole with other cheeses and cheese combinations, like half cheddar and half Gruyere.
- Although I use Yukon gold potatoes, you can use a good baking potato like Russet potatoes.
- This recipe calls for condensed cream of celery soup but don’t worry, it doesn’t add a celery taste. It makes for a tasty cream sauce.
- There is no need to add salt to this recipe as the soup and cheese have plenty of sodium. If you want to add ground black pepper, go for it.
- I don’t add any herbs or spices, but thyme goes well in this dish if you like.
- PRO-TIP – If your potatoes come out hard, it’s just a sign you aren’t baking them enough. This recipe takes 1 1/2 hours to bake.
- After you take the potatoes out of the oven, let them sit for 15 – 30 minutes. This helps set the soup mixture.
- If you have any leftovers, you can transfer them to an airtight container and store them in the refrigerator for up to a week.
- To reheat the potatoes, I add them to a large sauté pan, add a few tablespoons of chicken broth and heat them on low until they are warmed.
How to make scalloped potatoes
Pre-step
Get an 8 x 8-inch pan or casserole dish and if you use a food processor, get that out now. Also, get a medium-sized mixing bowl and a rubber spatula.
Step one
Gather the ingredients – potatoes, shredded sharp cheddar cheese, two cans of cream of celery soup, and a small onion.
Step two
Preheat the oven to 350 degrees Fahrenheit.
Step three
Peel and cut the onion in half and slice both halves thinly. Add to the mixing bowl. (A)
Step four
Add the soup. (B)
Step five
Add the shredded cheese (C) and use a spatula to stir the ingredients together.
Step six
With a sharp knife, cut each potato into thin to medium-sized slices.
If you use a processor, slice the potatoes now.
Step seven
Place a layer of sliced potatoes in the bottom of the baking dish – make sure to overlap the potatoes. (E)
Step eight
Spoon and spread some of the soup mixture on top of the potatoes. As you can see I don’t spare the mixture.
Step nine
Place the second layer of potatoes on top. (G). I did three layers of potatoes, and since they all look the same, I didn’t add the other photos.
Step ten
Continue alternating the onion mixture with the potatoes, ending with the onion mixture. (H)
Step eleven
Cover the baking dish with foil and bake for 45 minutes. Uncover and continue to bake for another 40 – 45 minutes.
It will be bubbly and golden brown. At this point, the potatoes will be tender and flavorful.
For the best results, let the casserole rest for 15 – 30 minutes before cutting into it and serving.
Look at all that cheesiness!!
It makes me want to dive right in!
I hope you enjoyed this scalloped potato casserole recipe.
Other popular side dishes
- German creamed spinach
- Broccoli rabe
- Baked vegetables
- Mushroom rice casserole
- Asparagus and shallots
And as always, may all your dishes be delish!
If you’ve tried this recipe, I’d love to know your thoughts in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST to see more of my delicious food and delightful cocktails!
Scalloped Potatoes
Ingredients
- 3 medium potatoes (sliced thinly)
- 1 small onion (peeled in half, cut in half and sliced thinly)
- 2 cans cream of celery soup (condensed)
- 1 1/2 cups shredded cheddar cheese
Instructions
- Preheat the oven to 350 F
- Place sliced onions, soup, and cheddar cheese in a medium bowl. Mix until incorporated.1 small onion, 2 cans cream of celery soup, 1 1/2 cups shredded cheddar cheese
- In an 8 x 8 baking dish, layer some potatoes on the bottom, making sure they are overlapping.3 medium potatoes
- Liberally spread a layer of onion, and soup mixture on top of the potatoes.
- Repeat layering the potatoes and soup mixture until you run out of potatoes or soup mixture. BUT make sure to end with the soup mixture on top.
- Cover the dish with aluminum foil and bake for 45 minutes.
- Remove aluminum foil and continue baking for another 40 – 45 minutes until it is golden brown and bubbling.
- Remove from oven and let rest for 20 – 30 minutes before serving.
- Eat
- Smile
- Enjoy
Equipment
Notes
Helpful tips
- If you have a food processor, you can use it to slice your potatoes. They come out very evenly this way. The tradeoff is that you have to clean the food processor. I chose to slice my potatoes by hand.
- Since I’m cutting the potatoes by hand, I preheat the oven after I place the first layer in the pan.
- My family makes this in a 13 x 9-inch pan, but it’s just myself and hubby so I half the family recipe. If you want to double this recipe, the recipe has a slider at the top that allows you to adjust the number of servings.
- I do not put ham in my potato casserole, but if you have some leftover ham, add it when you mix the cheese with the soup. You can also add cooked bacon because everything is better with bacon.
- I’m using shredded sharp cheddar cheese. I also make this casserole with other cheeses and cheese combinations, like half cheddar and half Gruyere.
- Although I use Yukon gold potatoes, you can use a good baking potato like Russet potatoes.
- This recipe calls for condensed cream of celery soup but don’t worry, it doesn’t add a celery taste. It makes for a tasty cream sauce.
- There is no need to add salt to this recipe as the soup and cheese have plenty of sodium. If you want to add ground black pepper, go for it.
- I don’t add any herbs or spices, but thyme goes well in this dish if you like.
- PRO-TIP – If your potatoes come out hard, it’s just a sign you aren’t baking them enough. This recipe takes 1 1/2 hours to bake.
- After you take the potatoes out of the oven, let them sit for 15 – 30 minutes. This helps set the soup mixture.
- If you have any leftovers, you can transfer them to an airtight container and store them in the refrigerator for up to a week.
- To reheat the potatoes, I add them to a large sauté pan, add a few tablespoons of chicken broth and heat them on low until they are warmed.
Nutrition
From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.
I’m going to try this recipe for Easter. My family loves scalloped potatoes but I haven’t found a good recipe yet. Can’t wait!
I hope you enjoyed it, Joyce. Thanks so much for your comment.
I made these scalloped potatoes to serve with baked chicken and the family absolutely loved them. They were as comforting as you said they’d be and so full of flavor.
I’m so glad you enjoyed them, Marta!! Thanks for letting me know.
The classic comfort food is always a hit. Creamy and delicious. The pefect side dish for dinner and holidays too.
Thanks, Gloria!! I appreciate it!
i don’t care about the name. These scalloped potatoes look so creamy and yummy that I think they will be one my Thanksgiving side dishes.
Hehe! Thanks, Enri. I’m so happy to hear that! We love these potatoes and it’s fun to think it will be served at your house.
This recipe is amazing! I made it yesterday and my whole family loved it! Going to make it again next weekend for a big family gathering.
Yay, Veronika! I’m happy to hear that. I’m going to make them again in a few weeks for my birthday weekend!!
This is some amazing comfort food! Perfect side dish to chicken and green beans, definitely needed it after this long week!
Thanks so much, Tristin! I appreciate your comment.
I love scalloped potatoes! I have never made them with a cream of celery soup and it sounds so interesting! Can’t wait to make it
Thanks, Austin. My family have always made it with the soup and once I started making it myself, I questioned it. But I realize that it actually adds a nice taste and doesn’t taste like celery at all!
We had some friends over for a BBQ yesterday, and I served this on the side. Absolutely divine! Everyone loved it, and I made sure to send them your way to get the recipe.
I’m so glad to hear that, Amanda! Now I want to make more even though we had it last week. 🙂
I do love potatoes and your scalloped potatoes were ah-mazing!! Thanks for an easy and delicious recipe!
Thanks so much, Dennis! I’m so glad you enjoyed it.
I hadn’t made scalloped potatoes in SO long but had a craving that needed a cure and this recipe was it! Absolutely perfect – delicious!
Thanks so much, Lauren! I’m very happy to hear you enjoyed it. Thanks for letting me know.
I love anything potato so this recipe is right up my street! I’ve never tried to make them with soup before but they came out fab!
I’m so glad to hear that, Hayley! It’s a fan favorite!