Easiest Scalloped Potatoes

By
Linda Larsen
Linda Larsen
Linda Larsen is a journalist, quick-cooking and slow-cooking expert, and accomplished cookbook author with over 30 years of experience in testing and developing recipes.
Learn about The Spruce Eats' Editorial Process
Updated on 10/13/21
Scalloped potatoes

LauriPatterson / Getty Images 

Prep: 5 mins
Cook: 35 mins
Total: 40 mins
Servings: 8 servings
Nutrition Facts (per serving)
196 Calories
19g Fat
5g Carbs
3g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 8
Amount per serving
Calories 196
% Daily Value*
Total Fat 19g 24%
Saturated Fat 12g 59%
Cholesterol 56mg 19%
Sodium 231mg 10%
Total Carbohydrate 5g 2%
Dietary Fiber 1g 2%
Total Sugars 1g
Protein 3g
Vitamin C 4mg 19%
Calcium 71mg 5%
Iron 0mg 1%
Potassium 167mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Easiest Scalloped Potatoes is an excellent and super fast way to make delicious scalloped potatoes from a mix, with special additions. Be sure to choose a mix that uses real dehydrated sliced potatoes.

For a holiday dinner or a dinner of meatloaf in the middle of winter, nothing beats scalloped potatoes. They are real comfort food and everyone loves them. 

This recipe changes the directions for making this convenience food by adding heavy cream instead of milk. That small change makes a world of difference.

Serve this recipe for a holiday dinner or for any family meal anytime.

Ingredients

  • 2 (4 1/2-ounce) packages scalloped potato mix

  • 4 tablespoons (2 ounces) unsalted butter

  • 4 cups boiling water

  • 1 cup heavy cream

  • 1/4 cup freshly grated Parmesan cheese

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven according to the package directions on the scalloped potato mix box.

  3. In a 3-quart casserole, combine the dehydrated potatoes with the sauce mix and the amount of butter called for on the box directions.

  4. Pour over the amount of boiling water called for on the package. Be sure to use the correct amount—you're making two packages of potatoes, not one.

  5. Then, instead of the milk, add the heavy cream to the potatoes and stir well.

  6. Bake the potatoes according to the package instructions. Ten minutes before the potatoes are done, remove the casserole from the oven and sprinkle the potatoes with the Parmesan cheese.

  7. Return the casserole to the oven and bake until the potatoes are tender when pierced with a fork, and the top is golden brown. The sauce should be bubbling.

  8. Let cool for 5 minutes, then serve. Enjoy!

Tip

  • You can find packages of scalloped potato mix in the vegetable aisle of most supermarkets. The boxes contain dehydrated potatoes. Don't worry about that - the quality of the potatoes when they are rehydrated is excellent. You can use them to make other recipes like this tuna potato bake.