These Cheddar Scalloped Potatoes are layered with thin slices of potatoes, a rich cheddar sauce (no roux needed!), lots of garlic and a hint of horseradish for a subtle zing. It's one of those side dishes that badly wants to steal the spotlight from the main dish...and it just might!
I remember my mother used to make scalloped potatoes when I was younger (if she wasn't making her Greek Potatoes). I fell in love with them. Her recipe was fancy with a bechamel sauce and horseradish. So so good!
But sometimes making a roux for a cream sauce can be daunting. So I tested it out using a secret ingredient and it worked out beautifully. This version of scalloped potatoes is a foolproof version but still just as delicious!
? Ingredient Notes
Before we get cheesy, here’s what you need to know about the ingredients:
- Campbell’s® Condensed Cheddar Cheese Soup: The unsung hero of creamy sauces. No fancy roux-making required here. This stuff is what makes this recipe fool-proof!
- Potatoes: Stick with medium-sized spuds like Yukon Golds or Russets that are not too thick. They hold their shape and soak up all that cheesy glory.
- Prepared Horseradish: Adds a subtle, tangy kick. Trust me, you don't want to leave it out. Not into horseradish? Don’t worry, you can skip it or swap it out (more on that later).
- Cheddar Cheese: Freshly shredded is best—it melts like a dream. Pre-shredded works in a pinch, but it won’t be as creamy.
- Chives: The pop of green on top makes these potatoes fancy enough for a dinner party but still approachable. Plus, chives go with potatoes incredibly well.
- Garlic: Garlic adds so much flavor to this dish. Add as much or as little as you wish.
Slicing Your Potatoes
Use a mandolin to slice your potatoes. If you do not have a mandolin, I suggest you order one ASAP. Slicing potatoes ⅛" thick consistently is almost impossible even for the best chefs out there. Plus, it will save you so much time and hassel when slicing. Just be careful of your fingers!!
Layering
Make sure to layer your potatoes in even rows. They should be overlapping about halfway. Try to choose slices that are even in size. If you have any gaps or space you want to cover at the end, use smaller rounds of overlapping potatoes.
Once one layer is done, add your cheese sauce making sure to spread it out all over. Then repeat with another layer of potatoes and sauce. You CAN add a third layer if you want but your bake time will be a bit longer.
Cover & Bake
We want to cover our scalloped potatoes at first so they cook through. Then remove the foil the last 10-15 minutes to brown the top. A golden brown bubbly top is the epitome of a good scalloped potato dish.
When the top is golden brown, remove and add chives. Serve warm!
? Expert Tips
- Mandolin Magic: Slice your potatoes thinly (about ⅛"). This ensures they cook evenly and soak up the sauce. Bonus tip: use a cut-resistant glove—because no one wants a side of Band-Aid.
- Layer with Love: Slightly overlap those potato slices like roof shingles. It’s the secret to even cooking and maximum sauciness.
- Rest Is Best: Let your dish sit for about 5 minutes after baking. Trust me, the sauce thickens up perfectly, and you’ll avoid molten cheese mouth burns (we’ve all been there).
✨ Substitutions & Variations
- Soup Swap: No cheddar cheese soup? Velveeta melted into a bit of milk makes a creamy alternative.
- Add Some Heat: Sprinkle in red pepper flakes or a dash of hot sauce for a little spice.
- Go Herb-Crazy: Swap out chives for parsley, thyme, or even a sprinkle of rosemary for a cozy vibe.
- Dairy-Free? Use your favorite plant-based cheese and unsweetened almond or oat milk.
? What to Serve With Scalloped Potatoes
These potatoes are the ultimate team player—they pair with just about anything!
- Holiday Classics: Serve them alongside ham, roast turkey, or beef tenderloin.
- Casual Eats: BBQ chicken or grilled steak? Yes, please.
- Veggie Forward: Pair with a crisp green salad or roasted Brussels sprouts for balance (or to feel slightly healthier).
Other Delicious Potato Dishes To Try
Cheddar Scalloped Potatoes
Equipment
- 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
- 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!
Tried the recipe? I'd love to hear your thoughts below!