Cheddar Scalloped Potatoes

Course: Side Dish

Cuisine: American

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: people

Calories: 789kcal

Author: Aleka Shunk

Scalloped potatoes made EASY! This recipe is for those who want to impress without fussing over the details. Just slice, mix, pour and bake! It's that easy and SO delicious!

Print Recipe

Equipment

1 9x13 Casserole Dish
1 Mandolin (a must for slicing!)

Ingredients

1 can Campbell’s® Condensed Cheddar Cheese Soup
1 cup half and half
4-5 garlic cloves minced
2 teaspoon prepared horseradish
1 cup shredded cheddar cheese
1½ teaspoon salt
½ teaspoon cracked pepper
2 lbs medium sized potatoes peeled
1-2 tablespoon chopped chives
Cooking spray or butter for greasing

Instructions

Preheat Oven: Preheat your oven to 400°F. Grease a 9x13" casserole dish with cooking spray or butter.
Prepare Cheese Sauce:
In a medium bowl, whisk together Campbell’s® Condensed Cheddar Cheese Soup, half and half, the minced garlic, prepared horseradish, salt and pepper. Set aside.
Slice & Layer Your Potatoes:
Using a mandolin set at ⅛”, slice your potatoes being careful not to cut your fingers. I like to stop when it’s a thick nub.
Arrange half of the potato slices in 3-4 rows slightly overlapping in the casserole dish.
Pour half of the cheese sauce over the potatoes, spreading it evenly to coat.
Repeat with the remaining potatoes and sauce, ensuring all slices are well-coated.
Add Cheese: Sprinkle the shredded cheddar cheese evenly over the top of the dish.
Bake:
Cover the dish tightly with aluminum foil and bake on the top rack of your preheated oven for 20 minutes.
Remove the foil and continue baking for an additional 25-30 minutes, or until the top is golden brown, bubbly, and the potatoes are tender when pierced with a fork.
Cool and Serve: Let the scalloped potatoes rest for about 5 minutes before serving. This allows the sauce to thicken slightly for easier serving. Garnish with chopped chives.

Notes

Key things to keep in mind for perfect scalloped potatoes:

Thin, Even Slices: Use a mandolin or sharp knife to slice your potatoes about ⅛" thick. This ensures they cook evenly and absorb all that creamy goodness.
Layering is Key: Slightly overlap your potato slices like shingles. This helps them cook evenly and creates those perfect, fork-tender layers.
Choose the Right Potatoes: Yukon Gold or Russet potatoes work best—they hold their shape and soak up the sauce beautifully.
Don’t Skip the Resting Time: Let the dish sit for about 5-10 minutes after baking. It allows the sauce to thicken and makes serving much easier.
Season Generously: Potatoes can be bland without enough salt, so don’t skimp on seasoning both the potatoes and the sauce!

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