Scalloped Potatoes

This is the best scalloped potatoes recipe, straight from the 1980s it's sure to evoke childhood memories and become a favourite for your kids too.

Course: Side Dish

Cuisine: New Zealand

Keyword: easy scalloped potatoes, scalloped potatoes nz, new zealand scalloped potatoes, scalloped potatoes

Servings: servings

Calories: 136kcal

4.50 from 20 votes

Peel the potatoes, place in a pot and cover them with water. Boil until just cooked.
Drain the potatoes and leave them to sit in the colander so they release their excess moisture while cooling.
Preheat your oven to 180 degrees Celsius. (360 F)
Grate the cheese, combine the grated cheese and packet soup mix.
Slice the potatoes and layer in a casserole dish with the cheese and soup mix, finishing with cheese on the top.
Pour over the milk
Bake the scalloped potatoes for 30 minutes in the preheated oven until golden on top.
Enjoy!

This recipe works just as well if you leave the skin on the potatoes, leaving the skin on which means more fibre, more B vitamins and more vitamin C.
To make this recipe fast to make, I'll often cook the potatoes a day or so before (while I'm cooking another meal) then it's very fast to throw together and on the table in 30 minutes.
Try other soup flavours: Onion soup works beautifully too.
Potatoes: Use a floury potato, I typically go for Agria.
Cheese: I like to use a basic cheddar cheese
Milk: I use full-fat milk, the recipe will work with light or trim milk, but full-fat milk adds the extra creaminess.
Cream of chicken packet soup: Since my son's diagnosis with coeliac disease I have been using Culley's Kitchen soup as it is gluten-free. But if gluten is not an issue for your family you can use any brand you prefer.
Using the soup adds so much flavour that I find you don't need extra onion, garlic, butter, cream salt or pepper to still make the most delicious potatoes!