Scalloped potatoes are one of my classic Easter Recipes. This cheesy, creamy potato casserole sits beautifully next to ham or turkey, and as Easter side dishes go, it’s as easy as they come! This super quick side dish is also perfect for a midweek meal or any Sunday supper. It complements just about anything! Let’s head to the kitchen and get started.
This recipe makes me think of other great side dishes like au gratin potatoes, crockpot cheesy potatoes, and ranch potatoes, but potatoes don’t have to always be a side dish. Try scalloped potatoes and ham for a great all in one casserole!
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What I Love About This Recipe
I think scalloped potatoes are one of the best foods in the whole wide world! I was given this recipe from my darling friend from Northern California, Deb.
Anytime I share one of her recipes, you can count on it being crazy delicious!!! Here are the few things I love about this recipe:
- Super easy and cheesy
- Comes together in less than 10 minutes
- Buttery, crunchy cornflake topping
- Perfect for Sunday dinners, potlucks, barbecues, brunches and everything in between.
- You don’t have to wash and slice the potatoes because you use frozen already cubed.
How To Make Cheesy Scalloped Potatoes Recipe
Mix the potatoes, cheese, sour cream, chicken broth, cream of celery soup, and seasonings in a bowl. Spread the mixture into a pan.
In a separate bowl, mix the melted butter with the crushed cornflakes. Sprinkle the topping evenly over the potato mixture. Bake until bubbly and the topping is crisp.
Cheesy Scalloped Potatoes Recipe Notes
This cheesy potato casserole is so easy to put together! Here are a few tips to make it even easier.
Mixing the ingredients – I like to mix the sour cream, soup, and broth together first. Then, add in the potatoes and cheese. This ensures a good mix of the ‘sauce’ ingredients that will give you an even coating on all the potatoes.
Thaw the potatoes – Don’t overlook this. I usually put them in the fridge the night before. If you forget, you can always put the sealed bag of potatoes in warm water for 30 minutes to an hour for a quick thaw.
Easy Scalloped Potatoes Ingredient Notes
Chicken Broth – You might not want to open a can of chicken broth for just a 1/2 cup. If this is the case, simply make a 1/2 cup with something like Better than Bouillon and hot water. No waste or trying to figure out what to do with the leftovers!
Cheese – I prefer sharp cheddar cheese, but you can use something different or even mix a couple of types of cheese. Try Pepper Jack for a hint of spice or Smoked Gouda for another layer of flavor. You can’t go wrong with cheese!
Storing Tips
To store this casserole, allow it to cool completely before putting it in the fridge. Be sure to use a well-sealed container to maintain its moisture.
Can You Freeze This?
I don’t recommend freezing this dish. The potatoes won’t hold up well, and the cream sauce can split when frozen. If you do freeze leftovers, you can reheat from frozen in the oven or microwave.
Homemade Scalloped Potatoes Make Ahead Tips
This dish comes together so quickly that making it ahead isn’t usually necessary. If you want to bake it ahead of time, you can reheat it in the oven until it’s bubbly and ready to serve.
I suggest if you plan to make ahead and reheat, put the topping on when you reheat to get the maximum crispy texture.
How Long Can You Keep This In The Fridge?
According to food handling guidelines, this casserole will keep in the fridge for 3-4 days.
Scalloped Potatoes
Ingredients
Potatoes:
- 1 (2-pound) bag frozen hash browns southern style, thawed
- 1/2 cup chicken broth
- 1 cup sharp cheddar cheese grated
- 1 cup sour cream
- 1/4 cup onion finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can cream of celery soup
Topping:
- 1 cups corn flakes crushed
- 1/4 cup butter melted
Instructions
- Preheat oven to 400 degrees.
- In a large bowl combine the first 8 ingredients. Pour mixture into a 9 X 13- inch baking dish.
- In a small bowl combine topping ingredients. Spread topping mixture evenly over potatoes.
- Bake in preheated oven for 40-50 minutes, or until potatoes are heated through and edges are bubbly. Serve 🙂
Fans Also Made:
More Side Dishes Recipes
Here are some more ideas to round out your Easter feast!
- Corn Pudding– A Southern classic
- Pineapple Casserole– sweet and savory perfection
- Scalloped Corn – golden corn cradled in a rich homemade custard
- Parmesan Potatoes – faster than mashed and fancier than fries!
- Sweet Potato Casserole – loaded with sweet potatoes, warm spices, marshmallows, and coconut
Conclusion-
This Scalloped Potatoes recipe is great for any occasion. You’ll love the simplicity, and your family will love delicious results of this tried and true recipe! I know you’re gonna love it! Be sure to let me know how it goes for you!
Source: My friend Deb
Not sure how long to cook these. Header says 50 minutes, instruction 4 says 1 1/4 to 1 1/2 hours.
Which is it?
Thanks
It’s the latter. Sorry for the confusion! <3
My ham is baking at 350. Can I bake this at the same time? If so, how much longer should it cook? Thank you.
Hi, Dagma! I’m not sure, but I think it’s ok. It’ll cook longer than the said cooking time since the temp is different. Just check it from time to time, see if the potatoes are heated through and the edges are bubbly. I hope this helps!
Everyone loved it!
can the east cheesy potatoess be prepared in a crock pot ?
Yes, they can!