Print this Post

Readers’ Request: Easy Cheesy Scalloped Potatoes

Easy Cheesy Scalloped Potatoes

Easy Cheesy Scalloped Potatoes

Easy Cheesy Scalloped Potatoes

Here’s a recipe that’s a reader favorite. Some comments:

“I made it a couple of times and my family loved them also–they were sort of like au gratin potatoes but more simple to make.”

“I used Mexican blend cheese and it was delicious.”


1 teaspoon minced garlic
6 medium potatoes, peeled or not and sliced thin into 1/8” slices
2-4 tablespoons butter or margarine, melted
Salt and pepper to taste
2 cups shredded cheddar
1-1/2 cups milk, warmed


Preheat oven to 425.
Spray 9×13 baking dish with cooking spray and smear garlic over bottom. Arrange half of potatoes in pan and drizzle with half the butter. (You can also use an 8×8 baking dish if potatoes fit).

Sprinkle potatoes with salt and pepper and top with half the cheese. Repeat and then pour all of the warm milk over all.

Bake, uncovered, 45-60 minutes until potatoes are tender.

Butter is an ingredient in these cheesy potatoes.

Permanent link to this article: http://abouteating.com/cheesypotatoes/


Skip to comment form

  1. xplorexpress

    ???? And the milk????? You just pour it over everything?

    1. Rita

      That’s right xplorexpress – After you get the potatoes layered in pour all the warm milk over all to make the cheesy goodness.

  2. Susan Salzl


    Thank you for the recipe–it is the one I was looking for. I made it for Easter dinner and my family loved it.


    1. Rita

      That’s great to hear Susan. It’s the perfect holiday side dish.

  3. Jane Booth

    I read your recipe & thought I cut it out for make ahead mashed potatoes but I can’t find it. Could you possible emailit to me.
    Merry Christmas & thank you.

    1. Rita Heikenfeld

      Hi, Jane,
      I just posted that one and another popular make ahead mashed potatoes on the site. Let me know if you can’t find them.

  4. terry tensi

    looking for your recipe for roasted potatoes with oregano. Would appreciate if you can share. Thanks

    1. Rita Heikenfeld

      Hi, Terry,
      It’s easy: Peel and quarter 2 pounds potatoes. Toss with a little olive oil – not too much, just enough to coat. Add salt and pepper to taste. Sprinkle a couple teaspoons or so of dried oregano and mix to coat. Lay in single layer on baking sheet. Bake at 425 until tender and golden brown about 40 minutes or so.

      Here’s another really good one using rosemary and parsley:

      We harvested young potatoes from the garden for this, but any size will do. I you like, use a combo of sweet and white potatoes. Make sure you peel the sweet potatoes.

      2 pounds potatoes, peeled if desired, cut up into fourths
      Olive oil
      Salt and pepper
      2 tablespoons minced rosemary
      Handful minced parsley

      Preheat oven to 425. Toss potatoes with oil, salt and pepper, rosemary and parsley. Put in single layer on sprayed cookie sheet. Roast until tender, about 40 minutes or so. If you like, turn them over halfway to brown on all sides.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>