Easy Scalloped Potatoes

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Discover the ultimate Easy Scalloped Potatoes recipe, perfect for any occasion. They promise to be the creamy, cheesy highlight of your meal.

Prep Time20

Total Time1 20

Course: Side Dish

Keyword: Easy Scalloped Potatoes

Servings:

Calories: 724kcal

Ingredients

6 cans Sliced New Potatoes rinsed and drained
2 cups Sharp White Cheddar shredded
2 cups Sharp Cheddar shredded
2 cups Colby Jack Cheese shredded
1 stick Butter
3 Tablespoons Flour
2½ cups of Heavy Cream
½ teaspoon of Paprika
½ teaspoon of Garlic Salt
¼ teaspoon of Ground Mustard
½ teaspoon of Pepper
1 teaspoon Seasoning Salt
½ teaspoon Garlic Powder
½ teaspoon Onion Powder
* taste adjust seasonings to preference!!

Instructions

Prep Potatoes: Pour canned potatoes into a large colander and drain, then lightly rinse. Set aside.
Shred Cheeses: Shred the white cheddar, sharp cheddar, and colby cheddar cheeses into a large bowl and set aside.
Preheat your oven to 350°F. Lightly grease a large baking dish with butter or cooking spray.
Prepare the Cheese Sauce: In a medium saucepan, melt the stick of butter over medium low heat. Sprinkle the flour over the melted butter and whisk continuously for about 1 minute to form a roux (a thick paste). Do not burn.
Add Cream: Gradually add the heavy cream to the roux, whisking continuously to prevent lumps. Cook until the mixture starts to thicken, about 2-3 minutes.
Add Cheeses: Reduce the heat to low. Stir 3 cups of the mixed cheeses until melted and smooth. (Reserve the additional 3 cups for layering).
Add Seasonings: Season the cheese sauce with paprika, celery salt, ground mustard, salt, black pepper, garlic powder, and onion powder. Adjust the seasoning to taste with salt. Remove from heat.
Layer the Potatoes and Cheese Sauce: Arrange half of the sliced potatoes in the prepared baking dish. Pour half of the cheese sauce over the potatoes, spreading evenly. Layer the remaining potatoes on top, followed by the rest of the cheese sauce, making sure to cover all the potatoes.
Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and continue baking for an additional 30-35 minutes or until the top is golden brown and bubbly.
Rest and Serve: Let the scalloped potatoes rest for 5-10 minutes before serving. This allows the sauce to thicken slightly and makes serving easier.
*Adjust: Feel free to adjust the seasoning to your taste, adding more or less of the spices as you prefer. Canned Potatoes need to be seasoned generously but feel free to adjust the salt amount as desired!

Notes

Storage and Reheating Instructions

For storage, keep them in an airtight container in the fridge for up to 3-4 days. If you'd like you can freeze them in airtight containers or freezer bags. When you're ready to enjoy, thaw overnight in the refrigerator before reheating.

Easy Scalloped Potatoes reheat well in the microwave or oven. Just make sure to cover them to prevent drying out.

Helpful Tips & Substitutions

Can This Be Made Ahead of Time?

Absolutely. Prepare the dish up to the point of baking, then cover and refrigerate. When you're ready, bake as directed, adding a few extra minutes to the cooking time if it's coming straight from the fridge.

Substitutions & Variations

Potatoes: Feel free to use fresh potatoes if canned aren't your thing. Just slice them thinly and adjust the cooking time as needed.
Cheese: Not a fan of one of the cheeses? Swap it out for another melty cheese you love.

Helpful Cooking Notes

Thickness: If your sauce seems too thick, you can add a little more cream. Too thin? Cook it down a bit longer before adding to the potatoes.
Slicing: If using fresh potatoes, aim for uniform thickness to ensure even cooking.
Seasoning: Don't be afraid to play with the seasonings to find your perfect flavor balance.

Nutrition