Are you in the mood for something carb loaded, cheesy, and delicious? I’ve got just the thing! Feast your eyes on this Scalloped Potatoes recipe. Then, go make it for dinner!
This casserole has all the important food groups covered like potatoes, chicken, and cheese. You could choose a vegetable to add to this recipe to make it a one-dish meal. I wanted to have a fighting chance at getting my kids to eat it (they are already very leery of casseroles), so I just served steamed green beans with butter and lemon pepper on the side. If your family is less picky than mine, you could try adding broccoli, brussels sprouts, or another veggie you like. Let me know how that goes if you do it!
This casserole is amazing for making ahead and baking or reheating later. The leftovers heat up perfectly in the microwave too. You do need to plan ahead for this one since it needs to bake for over an hour, but that time is all hands off. It only takes 15-20 minutes to get it ready for the oven, and then it’s hands off cooking. (That’s my favorite kind of cooking!)
Before you ask, I would say that yes, you can use frozen potatoes in this recipe. I would opt for cubed potatoes O’brien (who is O’brien anyway??) or shredded hashbrown potatoes. Just sub them in for the sliced fresh potatoes in the recipe, and that should work fine. Leave me a comment to let me know how you end up making yours and how you liked it!
| Prep Time | 20 minutes |
| Cook Time | 75 minutes |
| Servings |
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- 1 1/2 cups shredded cheddar cheese (OK to substitute 2% milk cheese)
- 1 bunch green onions sliced thin
- 1 cup sour cream (reduced fat OK)
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt (plus more to taste)
- freshly ground black pepper
- 2 large baking potatoes peeled and sliced into thin circles
- 2 boneless, skinless chicken breasts cut into bite-sized pieces
Ingredients
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- Preheat oven to 375 degrees F. Spray a 9" square or 8 x 11" baking dish very well with cooking spray.
- In a medium bowl, stir together cheese, chopped green onions, sour cream, milk, garlic powder, salt and pepper to taste.
- Arrange half the potato slices over the bottom of the baking dish and half the diced chicken over the potatoes. Sprinkle lightly with salt and pepper if desired. (I like a lot of salt on my potatoes.) Spread half the cheese mixture over the chicken and potatoes. Repeat these layers with the remaining ingredients.
- Spray a piece of aluminum foil with cooking spray, and cover the baking dish with the sprayed side down toward the food. Bake covered for 60 minutes.
- Remove foil, and increase heat to 400 degrees F. Bake for an additional 10-15 minutes or until top is bubbly and starting to brown. Serve garnished with additional sliced green onions if desired.
I just know you will love these cheesy baked casseroles too!
Cheesy Asparagus and Potato Casserole
Nisbet says
Take this recipe and throw it in the garbage
Jellgal says
I saw this recipe – maybe 2 months ago and I have made this dish FOUR (possibly 5) times already! I always omit the onions and chicken. And I plan on starting another dish as soon as I’m done writing this. However, I want it a little more creamy, saucy so would you recommend adding more sour cream, milk or both? In what ratio? Thank you so much for sharing this recipe! If I could I would eat these potatoes every other day…
Kelly says
This is the ultimate comforting dish! You can never go wrong with cheesy carbs and I love that it’s hands-off cooking too! So delicious!
Andi Gleeson says
Thank you, Kelly! We enjoyed this one for sure :)
Teri Giese says
Hope you won’t be offended,but I must change something in your recipe. Will HAVE to at LEAST double it!! My bad, you thought this was to be a snarky mean comment! Never! Yummy! Am a carbola big time, and scalloped tator leftovers are da best! Thanks HUN! Good for you in cutting back, girls gotta do what a girls gotta do!hugs!
Andi Gleeson says
Haha, that’s the kind of change I like to hear about :) Thank you, Teri!!
Lola Lavy says
Andi, I upped the recipe to feed 15 people, and the ingredients were adjusted in your recipe to do the same (thank you!) but the pan size and cooking times never changed in the recipe. I can “guesstimate” the pan size but do the cooking directions stay the same (temp, etc.)?
Jenny | Honey and Birch says
My husband just peeked at the computer and requested this recipe be made today!! I can’t wait – it looks fabulous!
Andi Gleeson says
I hope you liked it if you really did make it, Jenny. Thank you!
Megan Keno says
These look amazing, can’t go wrong with cheesy potatoes!
Andi Gleeson says
Thank you, Megan! I agree!
Julia says
I loved scalloped potatoes as a child! I never thought to add chicken but I love the idea!
Andi Gleeson says
Thanks so much, Julia!
Kristyn says
This looks awesome! I love hands-off cooking too!! :)
Andi Gleeson says
Thank you, Kristyn!
Bintu | Recipes from a Pantry says
Yes! We will eat anything that has potatoes and cheese in it and this one just made our dinner menu next week!
Andi Gleeson says
Oh I hope you like it, Bintu! Thank you!
Heather | All Roads Lead to the Kitchen says
Wait a second. Does this mean that regular scalloped potatoes aren’t a main dish? ;) ha ha ha – I love me some potatoes, and these look right up my alley. I have a feeling I’d have to make two pans (not a bad thing) to feed my spud-lovin’ family as a main dish. Totally worth it.
Andi Gleeson says
True! Maybe the chicken isn’t required to call it dinner. Thank you, Heather!
Erin @ Texanerin Baking says
Nooo! Adding vegetables would have been the wrong choice. You did the right thing here. :D And I’m always down for cheesy carbs. It’s my favorite thing ever. If I had a choice of my favorite sweets or pretty much any kind of cheesy carbs, it’d be cheesy carbs (like this dish!) hands down.
Andi Gleeson says
I’m the same! I do like dessert, but I would take savory over sweet almost every time! Thanks, Erin :)