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    Home » Side Dish » Scalloped Potato Casserole

    Scalloped Potato Casserole

    Last updated on February 4, 2021. Originally posted on April 5, 2016 By Elaine 1 Comment

    73 shares
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    This scalloped potato casserole recipe is pure comfort food for my family. We would have this casserole at holidays and sometimes if we were lucky, Sunday dinner.

    Cheesy potatoes on a white plate with roast beef on it

    Why is this scalloped potato casserole recipe so comforting? Well, since I’ve been eating it forever, it evokes fond memories of holidays, Sunday dinners, company and visits with relatives.

    Other than the occasional Sunday, I don’t remember having this potato casserole on just a normal, non-holiday day.

    But why since it’s so delicious? Maybe because it wouldn’t be as special but truthfully I can’t imagine me ever getting tired of this side dish.

    Ever.

    This post may contain affiliate links, which means I get a small commission, at no additional cost to you, if you click the link and buy something. You can read my disclosure here.

    Helpful tips

    • I use a food processor because the one I own has an exact slice system. If you rather use a mandolin, go for it.
    • My family made this in a 12 x 13 inch pan, but it’s just myself and hubby so I half the recipe. If you want to double the recipe, the recipe has a slider at the top that allows you to adjust the servings. 🙂

    How to make scalloped potato casserole

    Pre-step

    Get a 8 x 8 inch pan.

    Step one

    Gather the ingredients – shredded sharp cheddar cheese, cans of cream of celery soup, onion and . . .

    Shredded cheddar in a white bowl with two cans of cream of celery and chopped onions on a red board

    Step two

    Potatoes. Even though you see three potatoes, I only used two.

    Potatoes all washed, peeled in a glass square pan

    Step three

    Preheat the oven to 350 degrees Fahrenheit.

    Step four

    Peel and cut the onion in half and slice both halves thinly.

    Step five

    Place the onions in a big mixing bowl. Add the soup and cheese and mix it all together with a rubber spatula.

    Sliced onions, cream of celery soup and shredded sharp cheddar cheese mixed together in a metal bowl

    Step six

    Time to slice the potatoes.

    Since my food processor has an exact slicing system, I slice the potatoes thinly. But you can slice them to â…› inch thick.

    Any thickness is fine but I like the thinly sliced potatoes.

    Step seven

    Place a layer of the sliced potatoes in the bottom of the baking dish. Notice I don’t layer the potatoes as thickly for this layer.

    Thinly sliced potatoes lined in a glass baking dish

    Step eight

    Dollop and spread some of the onion mixture on top of the potatoes. As you can see I don’t spare the mixture.

    Cream of celery soup, onions and cheddar cheese dolloped on the potatoes in the baking dish

    Step nine

    Place a thicker layer of potatoes on top.

    Layered potatoes on the soup mixture in the glass baking dish

    Step ten

    Continue alternating the onion mixture with the potatoes, ending with the onion mixture.

    I put 4 layers in this casserole until I reached the top.

    Four layers of potatoes and onion cheese mixture layered in the glass baking dish

    Step eleven

    Cover the dish with foil and bake for ½ hour. Uncover and continue to bake for another ½ hour.

    They will be bubbly and golden brown.

    The potato casserole out of the oven still in the square glass baking dish

    For the best results, let the casserole rest 20 – 30 minutes before cutting into it and serving.

    Time to plate and eat this dish tout de suite.

    A few spoonfuls taken out of the cheesy potato casserole

    Let’s serve it.

    Serving of cheesy potatoes in a dinner plate in front of two slices of rare roast beef.

    Doesn’t that look good? It does to me! I’ve paired it with roast beef. YUM!

    I hope you enjoyed this scalloped potato casserole recipe.

    Other popular side dishes

    • German creamed spinach
    • Broccoli rabe
    • Baked vegetables
    • Mushroom rice casserole

    And as always, may all your dishes be delish!

    If you’ve tried this recipe, I’d love the know what you thought about it 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!

    Cheesy potatoes on a white plate with roast beef on it - square

    Scalloped Potato Casserole

    This comforting scalloped potato casserole is easy to make and is really delicious!
    5 from 1 vote
    Print Pin Rate
    Course: Casserole
    Cuisine: American
    Keyword: potatoes au gratin, scalloped potatoes
    Prep Time: 10 minutes
    Cook Time: 1 hour
    Resting time: 20 minutes
    Total Time: 1 hour 30 minutes
    Servings: 9 servings
    Calories: 157kcal
    Author: Elaine Benoit

    Ingredients

    • 2 potatoes large, sliced thinly
    • 1 onion medium, sliced thinly
    • 2 cans cream of celery soup
    • 6 ounces shredded cheddar cheese

    Instructions

    • Preheat the oven to 350 F
    • In a large bowl, place sliced onions, soup and cheddar cheese. Mix until incorporated
    • In an 8 x 8 baking dish, layer some potatoes on the bottom, make sure they are overlapping
    • Liberally spread a layer of onion mixture on top of the potatoes
    • Layer more potatoes on top of the onion mixture
    • Continue layering the onion mixture and potatoes, ending with the onion mixture
    • Cover the dish with foil and place it in the oven and bake for ½ hour
    • Remove foil and continue baking for another ½ hour until it is golden brown and bubbling
    • Remove from oven and let rest for 20 – 30 minutes before serving
    • Place on a plate with a main dish
    • Eat
    • Smile
    • Enjoy

    Equipment

    food processor
    8 x 8 pan
    mixing bowl
    rubber spatula
    See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!

    Notes

    Helpful tips
    • I use a food processor because the one I own has an exact slice system. If you rather use a mandolin, go for it.
    • My family made this in a 12 x 13 inch pan, but it’s just myself and hubby so I half the recipe. If you want to double the recipe, the recipe has a slider at the top that allows you to adjust the servings. 🙂

    Nutrition

    Serving: 1serving | Calories: 157kcal | Carbohydrates: 12g | Protein: 6g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 472mg | Potassium: 298mg | Fiber: 1g | Sugar: 1g | Vitamin A: 380IU | Vitamin C: 6.4mg | Calcium: 175mg | Iron: 2mg
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    This post may contain affiliate links, which means I get a small commission, at no additional cost to you,  if you click the link and buy. You can read my disclosure here.

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    Reader Interactions

    Comments

    1. Joyce

      March 21, 2018 at 5:06 pm

      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!

      Reply

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    Hi, I'm Elaine! I'm so glad you stopped by. Here you will find lots of tasty cocktails, comforting food and inspiration for your next meal. I LOVE chocolate, almost all foods, blogging, photography and spending time with my hubby!

    More about me →

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