Mom's Red Scalloped Potatoes

Mom's Red Scalloped Potatoes

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metzstar 4

"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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1 h 30 m servings 481 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 481 kcal
  • 24%
  • Fat:
  • 21.6 g
  • 33%
  • Carbs:
  • 54.9g
  • 18%
  • Protein:
  • 18.7 g
  • 37%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 747 mg
  • 30%

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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  • Prep

  • Cook

  • Ready In

  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.


  • Easy Cleanup
  • If you make this in a slow cooker, using a slow cooker liner can make cleanup easier.


  1. 159 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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 b...

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 ...

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...

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 thin...

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 chan...

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 tha...

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

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. S...

Outstanding! The BEST scalloped potatoes I have ever made. During the last 30 minutes I put some pork chops on top of the potatoes. I turned them after 15 minutes at which time I also laid some ...

We added ham and frozen spinach, it was delish!

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