Quick and Easy Cheesy Red Scalloped Potatoes

Quick and Easy Cheesy Red Scalloped Potatoes

3 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    55 m
Katyana
Recipe by  Katyana

“Boiling these potatoes first cuts down on cooking time, making them ready to eat even quicker. My friends can't get over how delicious these potatoes taste! Using three different cheeses gives it awesome flavor!”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease a 2-quart casserole dish.
  3. Place potatoes and bouillon cube in a large pot and cover with water. Bring to a boil, then reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and return potatoes to empty pot.
  4. Whisk together cream of chicken soup, milk, garlic powder, onion powder, salt, and black pepper in a bowl.
  5. Pour soup mixture over potatoes and mix.
  6. Pour potato mixture into prepared casserole dish.
  7. Stir provolone cheese and Parmesan cheese into potato mixture. Top with a layer of Cheddar cheese.
  8. Bake in preheated oven until bubbling and cheese topping is lightly browned, about 25 minutes. Let stand for 5 minutes before serving.

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Reviews (3)

Rate This Recipe
Carrie C.
7

Carrie C.

I followed this recipe exactly. It came out good! I will add more seasoning next time as they were a little bland for me. Thanks for a great recipe!

LivetoEat
2

LivetoEat

I followed the recipe exactly and it came out really runny, but firmed up after sitting for 20 minutes or so. I didn't like the cream of chicken soup - I would suggest cream of celery, mushroom or cheddar soup instead. Needs spice too. Not a favorite.

LDFGK
0

LDFGK

I chose this recipe because it was "quick" and I had most of the ingredients readily available. I used 4 medium red skinned potatoes and no provolone. Turned out delicious. Very tasty.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 409 cal
  • 20%
  • Fat
  • 12.1 g
  • 19%
  • Carbs
  • 60.7 g
  • 20%
  • Protein
  • 16.4 g
  • 33%
  • Cholesterol
  • 30 mg
  • 10%
  • Sodium
  • 893 mg
  • 36%

Based on a 2,000 calorie diet

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Buttermilk Parmesan Potatoes