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Scalloped Potatoes I

"This recipe is so easy and quick. And quite tasty too!"
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servings 293 cals
Original recipe yields 6 servings


  • Calories:
  • 293 kcal
  • 15%
  • Fat:
  • 7.4 g
  • 11%
  • Carbs:
  • 48.4g
  • 16%
  • Protein:
  • 9.6 g
  • 19%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 447 mg
  • 18%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. Preheat oven to 375 degrees F (190 degrees C). Grease a large casserole dish.
  2. In a medium mixing bowl combine the Cheddar cheese soup, onions and black pepper.
  3. Slice the potato into 1/4 inch slices. Arrange one layer of sliced potatoes in the bottom of the casserole dish. Spoon one layer of soup over the potatoes. Arrange another layer of potatoes and then more soup. Continue layering until all of the ingredients have been used. Sprinkle the Cheddar cheese over the top of the casserole.
  4. Bake until the cheese is bubbly and the potatoes fully cooked; approximately 45 minutes.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 193
  1. 266 Ratings

Most helpful positive review

This was EXCELLENT, BUT, here are some changes to make this recipie more condusive to larger cooking needs: 1st double the soup part(this makes it condusive to 9x13" glass dish. Then substitue...

Most helpful critical review

this was pretty good, would have been better fi the onions were sliced instead of chopped. Had to add some water to the soup as it was too thick to spread. Next time will probably add some cream...

Most helpful
Most positive
Least positive

This was EXCELLENT, BUT, here are some changes to make this recipie more condusive to larger cooking needs: 1st double the soup part(this makes it condusive to 9x13" glass dish. Then substitue...

My husband and 16 month old loved this! I added about 1/4 c of sour cream to the cheese soup and a little bit of milk. Also, when layering, I sprinkled salt, pepper, garlic and onion salt over...

This is very similar to a recipe I already had that uses cream of celery soup. Either soup is good but with either, use 1/2 cup milk and 4 cups sliced potatoes. Yukon gold are especially good. ...

I made these potatoes last night for dinner and they were a hit. I made red skin potatoes and sliced them very thin. I took the advice of others and used 1 can of cheddar cheese soup, 1 can of...

I tripled this recipe and also added about one cup of light sour cream and almost one cup of half and half, which did make the soup mixture very creamy and easy to spread on top of the potatoes...

I thought this was good but I changed it quite a bit. I added milk, lots of onion, and lots more cheese...a mixture of colby jack and mozzarella. It turned out good this way but next time I wi...

YUMMY! I tweaked this a little, but not much. I used about 6 or 7 potatoes to make a bit bigger batch, so I added some sour cream and cream of mushroom soup to the cheese soup to make enough sau...

I cooked this recipe for 200 people. It was very good. I followed the reiew that used 1/2 cheddar cheese soup and the other 1/2 cream of mushroom. This variation made this recipe excellent. I ...

I would certainly not hesitate to serve this dish to company. I did, however, make a couple of changes by mixing 1/4-1/2 cup of milk to the soup,slicing the onion into rings instead of chopping ...