Side Dishes
This Campbell's scalloped potatoes recipe delivers the cheesy, creamy layers you crave with restaurant-quality results at home. I perfected it after years of testing—each slice reveals tender potatoes, melted cheese, and a golden crust that begs for seconds. The secret lies in precise layering and baking at the right temperature.
What makes this recipe special is how simple yet foolproof it is. With just seven ingredients and about 50 minutes in the oven, you'll transform basic potatoes into a dish that feels indulgent.
The key is using thin, even slices and letting the cheese melt gradually for that perfect creamy texture without breaking.
By the time it emerges from the oven, you'll have perfectly golden scalloped potatoes with crispy edges and a velvety cheese sauce throughout. The aroma alone will have everyone gathering at your table—this is comfort food at its finest, worthy of any holiday or family dinner.
Serve warm with roasted chicken or steak for a complete meal. The leftovers reheat beautifully too, making this an ideal make-ahead dish. Here's how to create this classic side dish with confidence.
Ingredients for campbell's scalloped potatoes
Seven simple ingredients transform humble potatoes into golden, creamy perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 2 ½ lb | Thinly sliced, 1/8-inch thick |
| Heavy Cream 🥛 | 1 ½ cups | Full-fat for creaminess |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, block preferred |
| Milk 🥛 | ½ cup | Whole milk for richness |
| Butter 🧈 | 4 tbsp | Unsalted, softened |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Garlic Powder 🧄 | 1 tsp | Freshly ground preferred |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening sauce |
The potatoes are non-negotiable—Russets are your best bet for that fluffy texture. Grab a mandoline slicer for even cuts, or ask the grocery store to slice them if you're in a rush. Whole Foods or Kroger usually have pre-sliced potatoes, but I always slice my own for that restaurant-quality consistency. The cheese matters too—sharp cheddar from a block melts better than pre-shredded (no anti-caking agents!). For the heavy cream, Hillfarm or Organic Valley are my go-tos—they have the richest flavor. And trust me on the butter: Plugrá or Land O'Lakes unsalted is worth the extra 50 cents.
No heavy cream? Half-and-half or whole milk with 2 tbsp butter works in a pinch. Pre-shredded cheese? Toss it with 1 tsp flour to remove excess starch. Short on garlic powder? Fresh garlic, minced is ideal—just add 1 clove to the cream mixture. The flour is for thickening, but if you're watching carbs, arrowroot powder at half the amount does the trick. For extra flavor, add a pinch of nutmeg or smoked paprika—both play well with the cheddar. And if you're feeling fancy, swap half the cheddar for Gruyère or Swiss for a nutty twist.
This dish reheats beautifully—350°F for 15-20 minutes covered with foil. Store leftovers in the fridge for 4-5 days or freeze for up to 3 months. I like to portion mine into individual ramekins before baking so each serving is perfect. For make-ahead meals, assemble the dish, cover with foil, and refrigerate overnight before baking. The flavors deepen as it sits, and you'll smell that heavenly aroma the moment you open the oven door.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this when I’m too tired to scrub pots—just slice the russets, toss them in a buttered dish with that creamy cheese sauce, and bake. The heavy cream and cheddar do all the heavy lifting while you’re making dinner.
- Creamy Cheese Bliss: That sharp cheddar melts into a golden, gooey blanket over fluffy potatoes, and the heavy cream makes it rich without tasting heavy. Honestly, the first bite always makes me forget I’m on a diet.
- Weeknight Workhorse: It’s my go-to for lazy nights, potlucks, or when I need to feed a crowd. Double the recipe, bake it in two pans, and everyone clears their plates—no one ever complains about seconds.
- Budget-Friendly Luxury: Russets and cheddar are cheap, but this tastes like a fancy restaurant dish. Between us, I’ve served this at dinner parties and no one guessed it wasn’t homemade from scratch. (Yes, even on a Tuesday night.)
Step-by-step instructions for Campbell's scalloped potatoes
Here's how to build those iconic cheesy, creamy layers that bake to golden perfection every time.
Prep the Potatoes for Even Cooking
Peel the 2.5 lb russet potatoes and slice them paper-thin—about 1/8-inch thick. I use a mandoline for perfect, even slices, but a sharp chef's knife works too if you take your time. Soak the sliced potatoes in cold water for 5 minutes to remove excess starch, then drain and pat thoroughly dry with paper towels. This step is crucial—it prevents the layers from getting watery and ensures crispy edges.
As you slice, arrange the potatoes in a single layer on a baking sheet. The goal is to have uniform slices that will stack neatly in the baking dish. If you notice any slices that are thicker than 1/8-inch, slice them again—consistent thickness means even cooking throughout.
Build the Creamy Cheese Sauce
In a medium saucepan, melt the 4 tbsp softened butter over medium heat. Once melted, whisk in the 2 tbsp all-purpose flour and cook for 1-2 minutes until it forms a smooth paste—this is your roux. Slowly pour in the 1.5 cups heavy cream while whisking constantly to prevent lumps from forming. Let the mixture simmer for 3-4 minutes until it thickens slightly.
Reduce heat to low and stir in the 0.5 cup milk, 2 cups shredded sharp cheddar cheese, 1.5 tsp salt, 0.5 tsp black pepper, and 1 tsp garlic powder. Stir until the cheese is completely melted and the sauce is smooth. Taste and adjust seasoning if needed—this is your flavor base, so get it right. The sauce should coat the back of a spoon but still be pourable.
Layer Potatoes and Sauce in the Dish
Preheat your oven to 375°F. Lightly butter a 9x13-inch baking dish—this prevents sticking and adds extra richness. Start by arranging a single layer of potato slices in the bottom of the dish, slightly overlapping them. Pour about 1/3 of the cheese sauce over the potatoes, spreading it evenly. Sprinkle a thin layer of remaining cheese over the sauce.
Repeat the process with another layer of potatoes, then another 1/3 of the sauce, and another sprinkle of cheese. Finish with the final layer of potatoes, then pour the remaining sauce over the top. The potatoes should be completely covered, with sauce peeking out between the slices. Press down gently on the top layer to help the sauce distribute evenly.
Bake to Golden, Bubbly Perfection
Cover the baking dish tightly with aluminum foil and bake for 45 minutes. This initial covered baking allows the potatoes to soften without drying out. After 45 minutes, remove the foil and bake for another 15-20 minutes until the top is golden brown and bubbly. You'll see the cheese turning a beautiful golden color and the edges starting to crisp.
Here's the thing—don't overbake. The potatoes should be tender when pierced with a fork, but still hold their shape. If the top browns too quickly, tent it loosely with foil to prevent burning. The internal temperature should reach 200°F when checked with an instant-read thermometer. Let the scalloped potatoes rest for 10 minutes before serving—this allows the layers to set and makes slicing easier.
Pro Tips For Making Campbell'S Scalloped Potatoes
- Prep Potatoes Like a Pro: Thin-slice those Russets with a mandoline—about 1/8-inch thick—or your knife will turn your hands into a potato purée. Soak the slices in cold water for 10 minutes to wash off starch, then pat dry with a towel. Wet slices steam instead of crisping, and nobody wants sad, gummy scalloped potatoes.
- Don’t Boil the Cream: The Campbell’s recipe calls for simmering the cream-milk-cheese mix, but if you let it bubble even once, you’ll end up with scrambled eggs in your casserole. Keep it at a gentle simmer—tiny bubbles at the edges, not a rolling boil—and stir often. Lumpy cheese is the fast track to disappointment.
- Layer Tight, Cover Loose: Pack the potato slices snugly in the dish—no gaps, or you’ll get dry pockets. After the first layer, sprinkle half the cheese, then repeat. Top with foil loosely (not pressed down) for the first 45 minutes to trap steam, then uncover to brown. Crispy cheese on top is worth the wait.
- Swap Sharp Cheddar for Gruyère: Sharp cheddar melts fine, but Gruyère adds nutty depth and actual browning. Use half Gruyère, half cheddar if you’re stubborn—your future self will notice the difference. (Yes, it’s pricier, but this isn’t the dish to skimp on.)
Regional styles of this dish
New England Classic
This is the version I grew up hearing about from Mrs. Henderson in Cincinnati—though she’d swear it was her grandmother’s recipe from Boston. In New England, they use Yankee potatoes (essentially russets) and layer them with a cream-cheese and cheddar blend for extra richness.
The secret? A splash of half-and-half in the sauce and baking at 350°F for a longer 1 hour to develop deeper flavor. I’ve made it this way for Thanksgiving, and it’s always the first dish to disappear. 🧀
Southern Comfort Twist
Down South, they take scalloped potatoes to new heights by adding smoked gouda or pepper jack cheese for a spicy kick. The Southern approach also includes 1 tsp smoked paprika in the sauce and a sprinkle of crushed red pepper flakes on top before baking.
Some families even add a layer of crispy fried onions between the potato layers for crunch. I tried this version at a friend’s family reunion, and it was a hit—especially with the tangy BBQ sauce drizzled on top afterward. 🌶️
Pacific Northwest Fusion
Here in Portland, we love to put our own spin on classics. Swap half the cheddar for local Oregon cheddar (like Tillamook) and add 1 tsp fresh thyme to the sauce. For extra depth, I’ve also added roasted garlic from my backyard garden—nothing beats the flavor of homegrown.
Some cooks even top it with crumbled bacon or a drizzle of local honey before serving. It’s a perfect side for our rainy winter days. 🌿
Midwest Heartland Style
The Midwest loves its scalloped potatoes hearty and comforting, often with a buttery, cheesy sauce that’s almost like a cross between scalloped potatoes and mac and cheese.
Here, they frequently add a pinch of nutmeg to the sauce and sometimes even a layer of cornbread crumbs on top for added texture. I remember my dad making this version on Sunday afternoons—it was always a family favorite.
The key is to keep the sauce extra creamy, almost like a béchamel. 🥔
Vegetarian-Friendly Adaptation
For a vegetarian version that still feels indulgent, swap the cheddar for vegan cheddar (like Violife) and use unsweetened almond milk instead of heavy cream. The sauce still turns out rich and creamy, and the dish holds together beautifully.
I’ve also added sautéed mushrooms or caramelized onions** for extra depth. It’s a great way to keep the comfort of scalloped potatoes while making it plant-based. 🌱
Nutrition facts
Frequently asked questions
Can I use Campbell's Condensed Cream of Mushroom Soup instead of the homemade sauce?
The Campbell's soup makes this recipe even easier. Simply mix 2 cans (10.5 oz each) of Campbell's Condensed Cream of Mushroom Soup with 0.5 cup milk and 2 cups shredded sharp cheddar. Skip the roux step and layer as directed. The mushrooms add a subtle earthy flavor that pairs perfectly with the cheesy potatoes.
How do I fix watery scalloped potatoes?
Watery potatoes usually mean excess moisture from not draining the slices properly or using too much liquid. To fix it: Remove from oven, drain any excess liquid from the bottom of the dish, then cover with fresh foil and bake 10-15 minutes longer at 375°F. For next time, always pat potato slices completely dry and use a slightly thicker sauce layer.
What's the best way to make this recipe ahead of time?
Assemble the dish completely (including sauce) in a baking dish, cover tightly with foil, and refrigerate for up to 24 hours. When ready to bake, add 10-15 minutes to your baking time. For freezing, bake first, then cool completely, wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Reheat covered at 350°F for 20-25 minutes.
Can I use sweet potatoes instead of russets?
Sweet potatoes work but require adjustments. Their natural moisture means you'll need to roast them first at 400°F for 20 minutes to remove excess water, then slice. Reduce the sauce by 0.5 cup and add 1 tsp cinnamon to complement the sweetness. Bake covered for 30 minutes, then uncovered for 15 minutes to crisp the top.
Why did my cheese sauce separate?
Separation usually happens from overheating the sauce or adding cheese too quickly. To prevent it: Remove sauce from heat while stirring in cheese, and whisk constantly. For separated sauce, whisk in 1 tbsp cold water and 1 tsp cornstarch mixture until smooth. Next time, melt butter and flour first, then slowly add cream while whisking vigorously.