This Shortcut Cheesy Scalloped Potatoes recipe swaps fresh potatoes for frozen diced hash browns for all the creamy, cheesy goodness without all the fuss. It’s quick, easy, and full of classic flavor, perfect for holiday menus or casual weeknight suppers.
Y’all, sometimes you just need an easy, cheesy potato side dish without all the peeling, slicing, and fussing. Enter these Shortcut Cheesy Scalloped Potatoes. The secret? Southern diced hash browns instead of fresh potatoes. Yep, the kind you find in the freezer section—no judgment here! They cut down on prep time without cutting down on flavor.
Let’s talk about why this works so well:
- Convenience: Frozen hash browns are already peeled, diced, and par-cooked, which means they cook up quickly and evenly in your dish and save you tons of time.
- Consistency: You get perfectly sized, uniform potato pieces every time. No uneven slices that cook at different rates!
- Texture: The potatoes stay soft and tender while soaking up all that cheesy, creamy goodness, just like traditional scalloped potatoes.
What’s the Difference Between Scalloped Potatoes and Potatoes Au Gratin?
Ok, so technically, scalloped potatoes are baked in a creamy sauce (usually made with milk or cream) but don’t normally have cheese. On the other hand, au gratin potatoes are topped with cheese and often breadcrumbs, making them a bit more indulgent.
So, does that mean this recipe is more like potatoes au gratin? Well, sure, if we’re getting technical. But since we’re using diced hash browns and no breadcrumbs, I like to call it a hybrid. Plus, y’all know I’m a culinary rebel, and I do what I want!
Scalloped Potatoes versus Hash Brown Casserole
This easy scalloped potatoes recipe is different from hash brown casserole because it’s all about that creamy, rich sauce, like traditional scalloped potatoes, so you get a softer, melt-in-your-mouth texture. Hash brown casserole, on the other hand, is usually heartier, with sour cream and a crunchy topping, like crushed cracker crumbs. Both are super comforting, but this one is creamier, while the hash brown casserole has a more rustic, stick-to-your-ribs feel.
Common Questions about making these Scalloped Potatoes:
Can I use regular shredded hash browns instead of Southern diced hash browns?
You can, but it will change the texture a bit. The Southern style diced hash browns are chunkier, which better mimics the feel of freshly sliced potatoes. Shredded hash browns will give you a softer, creamier texture when baked in the cream sauce. It’s still tasty, just different!
Can I use another cheese?
You can absolutely use other cheeses! Sharp cheddar is a classic, but feel free to mix things up with Gruyère for a nutty sweetness, mozzarella for a gooey texture, or Parmesan cheese for a salty, savory kick (though it’s best paired with softer cheeses). Colby Jack or Monterey Jack are great mild options, while Pepper Jack adds a fun, spicy twist. Just keep in mind that stronger cheeses, like blue cheese, can really change the flavor, so pick what suits your taste best!
Can I make this dish ahead of time?
Yes, absolutely! You can assemble everything, cover it, and keep it in the fridge until you’re ready to bake it. Just add the cold casserole dish to a cold oven (don’t preheat) and add a few extra minutes to the baking time if you’re cooking it straight from the fridge.
This dish is a perfect side for just about any meal—whether it’s a weeknight supper or a special occasion. Plus, since you’re using frozen hash browns, you’ve already done half the work. The only thing left to do is enjoy that ooey-gooey cheesy goodness!
Recipe Card
Shortcut Cheesy Scalloped Potatoes
Ingredients
- 1 (32-ounce) bag Southern style diced frozen hash browns (thawed)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 (10.5-ounce) can cream of chicken soup
- 1 cup heavy cream
- 8 ounces shredded sharp cheddar cheese (2 cups)
Instructions
- Preheat the oven to 350°F and spray a 9×13-inch baking dish with nonstick cooking spray.
- In a large bowl, combine the garlic powder, onion powder, salt, pepper, cream of chicken, and heavy cream. Add the thawed hash browns and stir together. Add about half of the cheese and stir to combine.
- Spread the mixture into the prepared pan and cover tightly with aluminum foil. Bake for 60 minutes. Carefully remove the foil and sprinkle the remaining cheese over the top. Bake for an additional 20 minutes or until the cheese is melted and the potatoes are cooked through. Allow to rest for about 5 minutes before serving.
Nutrition
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
Debbie
This is delicious and so easy!
Stacey
Thanks, Debbie!
Joanne Singer
I’m wondering can I use another type of canned soup to make it more vege friendly
Stacey
Cream of Celery should work if you’re looking to make it vegetarian.
T.Mac
Looks yummy and I needed a potato recipe right now. Our son works at a local cafe and brings home the leftover baked potatoes often on Friday nights. I’m going to slice and cube them and make this recipe. I know it negates some of the convenience of frozen potatoes, but I can’t let these potatoes go to waste! I’m guessing you’d recommend reducing the cook time since these potatoes will be farther along … I’m thinking of cutting it in half. Since everything is cooked already, it just needs to heat up. Also, what do you think about freezing half of this recipe? Freeze before cooking? Freeze after cooking? Thanks so much!
Stacey
Yes, I agree! Cut the cook time in half – at least. And just keep in mind the texture will be much different, but I totally agree that you shouldn’t let the potatoes go to waste. And while I’ve not tested it, I do think you can freeze this after it’s been baked. There’s a chance the cream might separate a little with freezing, but, again, no sense in allowing it to go to waste.
Sam
I might try this, but with shredded hash browns. Frozen hash browns are at least 30% water & it can be wrung out of shredded hash browns reasonably well. But try that with diced hash browns & you’ll end up with mashed potatoes.
GramaB
I have tried this recipe many times and diced hash browns work very well. I don’t know why you would even attempt to wring them out!?
Stacey
I’m not sure the wringing them out is necessary, but you can certainly drain them in a colander, if you’re concerned. However, yes, shredded will work. I mention that up in the post.