Cheddary Scalloped Potatoes

Stovetop scalloped potatoes that skip the hour-long bake entirely. Broccoli cheese soup mixed with milk becomes an instant creamy cheddar sauce that coats sliced potatoes in about five minutes of simmering.

This is a shortcut recipe that leans on condensed soup to do the work of a from-scratch cheese sauce. The broccoli cheese soup brings cheddar flavor, body, and tiny bits of broccoli all in one can. Sauteed onion adds sweetness and a touch of texture that keeps things from tasting one-note.

Using pre-cooked potatoes is what makes this a 30-minute side dish. Boil or microwave them ahead of time, slice them, and they just need to heat through in the sauce. No waiting for raw potato slices to cook through in a casserole dish.

Chef Tips

• Slice the potatoes about ¼ inch thick for the best sauce-to-potato ratio. Too thick and the sauce can’t coat them evenly.
• Stir gently and occasionally. Aggressive stirring breaks the potato slices apart into mush.
• If the sauce seems too thick, add a splash more milk. Condensed soup thickness varies by brand.
• Garnish with fresh sage leaves for an herby, earthy note that complements the cheddar.

Variations

• Use cream of cheddar soup instead of broccoli cheese for a purer cheddar flavor.
• Add diced ham or crumbled bacon to turn this into a loaded side dish.
• Top with buttered breadcrumbs and broil briefly if you want a crispy top.