Mom's Red Scalloped Potatoes

Mom's Red Scalloped Potatoes

99 Reviews 9 Pics
  • Prep

    20 m
  • Cook

    1 h 10 m
  • Ready In

    1 h 30 m
Recipe by  metzstar

“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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Adjust Servings

Original recipe yields 10 servings



  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 (99)

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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 "" 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.



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.



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.

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Amount Per Serving (10 total)

  • Calories
  • 481 cal
  • 24%
  • Fat
  • 21.6 g
  • 33%
  • Carbs
  • 54.9 g
  • 18%
  • Protein
  • 18.7 g
  • 37%
  • Cholesterol
  • 63 mg
  • 21%
  • Sodium
  • 785 mg
  • 31%

Based on a 2,000 calorie diet



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