Mom's Red Scalloped Potatoes Recipe - Allrecipes.com
Mom's Red Scalloped Potatoes Recipe
  • READY IN hrs

Mom's Red Scalloped Potatoes

Recipe by  

"Very rich, cheesy, and creamy. After trying most of the top rated recipes on this site, I still think my Mom's is the best. Total comfort food. More like a cheesy potato casserole."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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  • PREP

    20 mins
  • COOK

    1 hr 10 mins
  • READY IN

    1 hr 30 mins

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Butter a large baking dish.
  2. Wash and peel the potatoes so that only some of the peel remains on the potatoes; cut into 1/8 inch slices. Put the potatoes in the prepared dish.
  3. Melt the butter in a large pot over medium-high heat. Cook the onion and garlic in the melted butter until soft and translucent, 7 to 10 minutes; stir in the broccoli soup, celery soup, milk, salt, pepper, and about half of the Cheddar cheese; cook until the cheese has melted. Pour the mixture over the potatoes; top with the remaining Cheddar cheese. Cover with aluminum foil or lid.
  4. Bake in the preheated oven for 45 minutes. Remove the cover and cook until the cheese begins to brown, about 10 minutes more.
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Reviews More Reviews

Most Helpful Positive Review
Mar 19, 2010

OMG these were to die for!!!! I followed the actual directions and these were incredible! I can't believe someone only gave this two stars after they switched the entire recipe around. You must try this, but please follow the written instructions. My entire family loved this one and have dubbed this one of their "allrecipes.com" favorites. The only change that I recommend is to bake for 20 minutes after removing the foil, more if you want your potatoes softer. Twenty minutes uncovered after the initial baking period is perfect for scalloped consistency. I use minced garlic from a jar these days instead of dicing each time, and I used one level tablespoon. This was fabulous and easy to prepare. It doesn't get much better than this! I was concerned a bit about being too salty after sampling the spoon pre-dishwasher, but it worked out well in the end. Please do not judge this based on reviews that were written based upon alterations of this recipe. Make it as written, add at least ten more minutes of browning time at the end and you will be delighted! Thank you so very much for this wonderful addition to my "must make again" recipe files. Perfection!!!! Cream of broccoli and cream of celery-SIMPLE. Don't sub with variations including cheese, or low sodium, etc. Make this as written and you won't be disappointed.

 
Most Helpful Critical Review
Nov 14, 2011

This was good, nothing special though. I followed reciped (except instead of cream of broccoli I used cream of chicken). I even tried to add additional seasoning, but these potatoes came out bland in my opinion. Added chicken sausage to the mixture as well, which helped flavor the dish a little bit.

 
Apr 14, 2010

I followed the recipe exactly except subsituting cream of mushroom for cream of broccoli. I did what other reviews said - take foil off and bake for another 10-20 minutes. This was AMAZING. I'll probably never buy boxed scalloped potatoes again. Actually, I know I won't. Sooooo good.

 
Sep 08, 2009

My dad requested boxed scalloped potatoes for a birthday dinner and made this instead. They were a huge hit! All I had to use was 1 can cream of celery and 1 can cream of mushroom. I think it took longer than 10 minutes to let all the juices settle, mine came out a bit soupy.

 
Apr 06, 2010

Glad everyone is enjoying this recipe. FYI - you can make this with any kind of cream soup. Sometimes I use cream of chicken and cream of mushroom. I have also used jalapeno cheese for a change. And yes you do have to cook this for a while, sometimes as much as 45 min longer depending on the stove.

 
May 12, 2009

Needed to cook at least 20 min. longer to brown on the top. Very tasty though!

 
Oct 27, 2010

cooking time = how thick you cut your potatos!!! I cut mine by hand so i know some peices will be a bit thicker. SO - to be safe i cook mine 1Hr & 40Min. It will not hurt this dish to cook that long. I PROMISE! Not only that, who wants to eat hard potatos??

 
Jun 26, 2009

Not the best nor worst scalloped potato recipe here. Used low sodium cream of celery and broccoli cheddar soups. Might exchange cream of mushroom with the cream of celery if I make it again. Switched oven to broil for 5 or so minutes when done to brown the cheese; and let it "settle" for at least 10 min. or so after baking, to solidify.

 

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Nutrition

  • Calories
  • 481 kcal
  • 24%
  • Carbohydrates
  • 54.9 g
  • 18%
  • Cholesterol
  • 63 mg
  • 21%
  • Fat
  • 21.6 g
  • 33%
  • Fiber
  • 5.6 g
  • 23%
  • Protein
  • 18.7 g
  • 37%
  • Sodium
  • 785 mg
  • 31%

* Percent Daily Values are based on a 2,000 calorie diet.

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