Creamy Scalloped Yukon Spuds
Submitted by sheets49
Scalloped Yukon Gold potatoes layered with cream of mushroom soup, melted butter, and sharp cheddar cheese. Baked until golden, bubbly, and fork-tender in every layer.
YIELD
6 servingsPREP
30 minCOOK
90 minREADY
120 minYukon Golds are the MVP of scalloped potatoes.
Their naturally buttery, creamy flesh holds its shape while soaking up a rich sauce of cream of mushroom soup, milk, melted butter, and two cups of grated cheddar.
Layered twice in a baking dish and baked until the top turns golden and crispy while the inside stays silky and spoonable.
This is the side dish that steals the show at Thanksgiving, Easter, or honestly any dinner where you want people to fight over the last scoop.
Kitchen Tips
- Slice the Yukons as thin and even as possible. Thicker slices won’t cook through in time and you’ll end up with crunchy centers.
- Keep the potatoes covered for the first hour so they steam and soften, then uncover for the last 30 to 45 minutes to crisp the top.
- Let the casserole rest for 10 minutes after baking. The sauce thickens as it cools and the slices hold together better.
- Sharp cheddar melts better and gives more flavor than mild. Go sharp or go home.
Ingredients
Directions
Spread half of the sliced potatoes in the bottom of a greased baking dish .
In a medium bowl, combine remaining ingredients (except potatoes) and pour half the mixture over the first layer of potatoes.
Repeat layers of potatoes and mixture.
Cover and bake at 350℉ (180℃) for 1 hour.
Uncover and bake 30 to 45 minutes longer.
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