Moms Cheesy Scallop Potatoes

Moms Cheesy Scallop Potatoes

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Tracy Bleeker


Really you would call these Au gratin but Mom always called them Scallop Potatoes. Be sure to get a brown on the potatoes for best added flavor.


★★★★★ 1 vote

1 Hr
1 Hr


  • 5 lb
    russet potatoes, sliced
  • 6-8 c
    shredded cheese, sharp cheddar etc
  • 1 medium
    yellow onions, chopped
  • 6 Tbsp
    vegetable oil
  • 1 tsp
    ground black pepper
  • 1 tsp
    lowery's seasoning salt
  • 1 can(s)
    cream of celery
  • 1 can(s)
    cream of mushroom
  • 1 can(s)
    evaporated milk
  • 1 can(s)
    pan spray

How to Make Moms Cheesy Scallop Potatoes


  1. Set over to 350.
  2. Slice and rinse potatoes.
  3. Once it is hot add potatoes and chopped onion.
  4. Not turning to often because the potatoes will start to fall apart but you want them to brown well.
  5. Add pepper and seasoning at any time.
  6. Add lid to pan.
  7. While potatoes are browning take a large deep casserole and spray it with pan spray or oil.
  8. Then put the milk and both cans of soup and stir.
  9. Add the cheese and stir.
  10. Once potatoes are ready add them to the pan and stir everything together being careful not to crush to potatoes too much.
  11. Place in over and cook for 1 hour or until brown.

Printable Recipe Card

About Moms Cheesy Scallop Potatoes

Main Ingredient: Potatoes
Regional Style: American
Hashtags: #potato #cheese

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