Cheesy Scalloped Potatoes
These cheesy scalloped potatoes have long been a family favorite. If you don’t want to make a large batch, you can cut the recipe in half. However, when I don’t need a large amount, I love turning the second half into cheesy potato soup. Two meals in one!
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hours 15 minutes
- Yield: 12 1x
Ingredients
Scale
- 5 pounds red potatoes
- 1 large onion
- 16 ounces Kraft Natural Shredded Cheddar Cheese
- Butter (for greasing the pan)
- Salt and pepper to taste
Instructions
- Preheat oven to 375 degrees.
- Grease 4 quart deep baking dish with butter.
- Thinly slice potatoes and onion.
- Layer 1/3 potatoes and 1/3 onion.
- Lightly sprinkle a little salt and pepper over top.
- Spread 1/3 bag cheese across top.
- Repeat layers until all ingredients are used, ending with cheese.
- Cover with glass lid or foil, tenting foil so it doesn’t touch the cheese.
- Bake 1 hour, or until potatoes are soft.
Notes:
- If using a 9 x 13 pan, split ingredients into 1/2 instead of 1/3. If using a small dish with deeper sides, such as a 6 inch deep dish, split ingredients into 1/4’s.
- I prefer to use red potatoes so I can skip peeling them. Other potatoes tend to have tougher skins or a metal type taste.
- Smaller batches will take 40-45 minutes to cook.