Mama Moe's Delicious Scalloped Potatoes

A creamy, cheesy dish is a comforting classic that’s perfect for family dinners or special occasions. With layers of tender potatoes and rich sauce, it’s sure to become a favorite at your table.

Tips To Improve This Recipe

Use thinly sliced potatoes to ensure even cooking.
Let the dish rest for a few minutes after baking to help it set.
Add a pinch of nutmeg to the sauce for a subtle depth of flavor.

Ingredients 0/5

10 Yukon Gold potatoes, thinly sliced ¼ cup chopped white onion 1 (10.75 ounce) can condensed cream of potato soup 1 (10.75 ounce) can condensed cream of mushroom soup 3 cups shredded Cheddar cheese

Why This Recipe Is So Easy To Love

Creamy, cheesy, and comforting all at once. It’s a classic side that brings warmth to any meal and always pleases a crowd. The layers of tender potatoes soaked in rich sauce make every bite satisfying.

Directions

Lightly heat your oven to 350°F (175°C). In a bowl, mix together the cream of potato soup, cream of mushroom soup, and chopped onion. Pop that mixture in the microwave for about 3 minutes until it’s nice and hot. Next, spread a layer of potato slices evenly in a 9x13 inch baking dish. Spoon some of the warm soup mixture over the potatoes, then sprinkle a handful of cheese on top. Keep layering potatoes, soup, and cheese until you’ve used everything up. Bake it in the oven for about an hour, or until the potatoes are tender when poked with a fork and the cheese on top is golden and bubbly. Let it cool a little before serving and enjoy!

394

people cooked this recipe

By Michael Davis

Michael enjoys creating straightforward meals that are easy to prepare at home.

Perfect Side Pairings

Serve alongside roasted meats or grilled vegetables for a complete meal. A fresh green salad or steamed greens can balance the richness. It also pairs well with a glass of white wine or a light beer.

Freezing Tips

Cool leftovers completely before storing in an airtight container. Keep refrigerated for up to 3 days. Reheat gently in the oven to maintain creaminess and crisp the top again.

Frequently Asked Questions

Can I use a different type of potato for this recipe?

Yes, you can use Russet or red potatoes, but Yukon Golds work best for their creamy texture.

Do I need to peel the potatoes before slicing?

Peeling is optional; Yukon Gold skins are thin and edible, so leaving them on adds extra nutrients and texture.

Can I prepare this dish ahead of time?

Yes, assemble it the day before, cover, and refrigerate. Bake it fresh when ready to serve.

How do I know when the potatoes are fully cooked?

They’re done when a fork easily pierces through the slices and the cheese on top is golden and bubbly.

Can I use shredded cheese other than Cheddar?

Absolutely, you can use Colby, Monterey Jack, or a cheese blend for a different flavor.

Is it okay to skip the onions if I don’t like them?

Yes, you can omit the onions or substitute with green onions or shallots for a milder taste.

Can I make this recipe dairy-free or vegan?

To make it dairy-free, use vegan cheese and dairy-free cream soups, but the texture may vary.

How thick should the potato slices be?

Slice them thinly, about 1/8 inch thick, for even cooking and a creamy texture.