Scalloped Potatoes

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Mama Moe's Scalloped Potatoes

"Yukon Gold potatoes are sliced and layered with creamy sauce and Cheddar cheese before baking until tender and golden brown. So full of flavor and cheesy! Yummy!" - by Stephanie

Scalloped Potato Recipes

Creamy Garlic Potatoes from the LACTAID® Brand

"In this comforting and hearty casserole potato slices are pan fried before they are baked in a creamy garlic sauce." - by Makers of LACTAID® Brand Products

Scalloped Potatoes II

"A simple classic: thin-sliced potatoes, baked with whole milk, flour, butter, and seasonings until creamy and tender." - by BUCHKO

Man-Lovin' Potatoes

"Red potatoes baked with sour cream, crumbled bacon, onions, and American and Parmesan cheese are a tasty side dish for dinner, picnics, or potlucks." - by Old Crow

Mom's Red Scalloped Potatoes

"This recipe for scalloped potatoes calls for 2 cans of condensed cream soups, as well as Cheddar cheese, milk, onion, garlic, and butter." - by metzstar

Scalloped Potatoes for the BBQ

"Small red potatoes are sliced thinly and layered with chopped, fresh onion, garlic, and basil onto a sheet of aluminum foil. Add a bit of butter, fold up into a sealed pa…" - by 2doulas

Roasted Garlic Scalloped Potatoes

"Potatoes are layered with Cheddar cheese and smothered with creamy roasted garlic soup." - by VICKI L

Spinach, Caramelized Onion, and Muenster Au Gratin Potatoes

"This creamy cheesy au gratin potato dish has an added spinach and caramelized onion goodness." - by Mrs.Williams

Country Scalloped Potatoes

"This tempting potato dish features thinly sliced potatoes layered with sliced onion, diced cooked ham and a creamy sauce featuring Campbell's® Condensed Cream of Celery S…" - by Campbell's Kitchen

Rich and Creamy Potatoes Au Gratin

"Buttery-tasting Yukon Gold potatoes make this creamy, cheesy dish extra-flavorful." - by Celeste

Over the Fire Scalloped Potatoes

"Diced potatoes, cheese, and cream of mushroom soup are wrapped in foil and cooked on a grill in this outdoor version of scalloped potatoes." - by Rebecca Gould