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Easy Two-Potato Scallop Recipe with Cheddar

Easy Two-Potato Scallop

A creamy, cheesy casserole layered with thinly sliced white potatoes, sweet potatoes, and onion. It is an easy side dish that bakes until tender and lightly browned.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium Medium potatoes, peeled and thinly sliced
  • 2 medium Medium sweet potatoes, peeled and thinly sliced
  • 1/2 cup Chopped onion
Creamy Sauce
  • 1 10 3/4-ounce can Condensed cream of potato soup, undiluted
  • 1/2 cup Milk
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Pepper
Topping
  • 1/2 cup Shredded cheddar cheese
For the Dish
  • As needed Cooking spray or butter

Method
 

Step-by-Step
  1. Heat the oven to 375°F and grease a 2-quart baking dish with cooking spray or a little butter.
  2. Arrange half of the sliced white potatoes, sweet potatoes, and chopped onion in the prepared dish. Repeat with the remaining vegetables.
  3. In a bowl, stir together the undiluted condensed cream of potato soup, milk, salt, and pepper. Pour the mixture evenly over the layered vegetables.
  4. Cover the dish and bake for about 45 minutes, allowing the trapped steam to soften the potato slices.
  5. Uncover the casserole, sprinkle the cheddar cheese evenly over the top, and bake for another 15 to 20 minutes, or until the potatoes are tender and the top is lightly browned.
  6. Let the casserole stand for about 5 minutes before serving so the creamy sauce can settle slightly.

Notes

Slice both kinds of potato as evenly and thinly as possible so they finish cooking at the same time. A mandoline can make consistent slices easier, but use it carefully. Keep the dish covered during the first baking period and uncover it only for the cheese-topped finish.