I love me a potato. Baked potatoes, mashed potatoes, hash browns, tater tots, French fries (remember after 9/11 when we called them Freedom fries? good grief…), but scalloped potatoes are probably my favorite. I have come up with the best scalloped potato recipe that is super simple, super easy, affordable, sooooo delicious, and only a few ingredients. I mean, can it get any better than that?!
Best Scalloped Potato Recipe
- (5) lbs. peeled potatoes, diced into 1″ chunks (You may need additional potatoes or fewer potatoes depending on the size of your roasting pan. Make sure to measure your potatoes in your pan before continuing on).
- (1) 32. oz. cream of celery soup
- (1) 32 oz. cream of chicken soup
- (2) lbs. shredded cheddar cheese, divided in half
- (1) tsp. pepper
(Note that I did not include salt in the ingredient list. The two soups I use are quite salty as is. Adding salt can make the potatoes too salty).
- Preheat over to 350*F.
- Mix the two cans of soup, pepper, and 1 lb. of cheese in your roasting dish (for easier clean up).
- Toss in the potatoes and mix thoroughly.
- Cover and bake for 1 hour (or until the potatoes are nearly fork-tender).
- Feel free to mix the potatoes a few times during cooking.
- After 1 hour, carefully remove potatoes from the oven and sprinkle the remaining cheese all over the top of the potatoes.
- Place back in the oven, uncovered, for another 15-20 minutes or until the cheese on top is melted, bubbly, and turning brown.
- Remove, let rest for 10 minutes, then serve!
These potatoes are my go to for Easter and Christmas dinner! Everyone loves them. They taste just as well reheated as they do fresh out of the oven.
Enjoy! If you make them, let me know what you think in the comments below!
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Happy Homesteading! (:
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