Side Dishes
This Kraft scalloped potatoes recipe delivers the same cheesy, crispy-topped comfort you remember from childhood—without the soggy middle. The secret lies in the cornflake crust, which stays perfectly crunchy even after baking. I’ve perfected this technique over years of holiday dinners, ensuring every layer stays golden and dry.
What makes this recipe work is the balance of ingredients: thinly sliced potatoes, sharp cheddar, and a buttery cornflake topping that adds texture. Unlike traditional recipes, this version uses pre-shredded cheese for convenience without sacrificing flavor.
The baking time is precise—just enough to melt the cheese but keep the crust crisp.
By the time it emerges from the oven, you’ll have a casserole with tender, flaky potatoes topped with a golden, crunchy cornflake crust that holds up to serving.
The aroma alone will have everyone at the table asking for seconds. This dish pairs beautifully with roasted meats or grilled fish for a complete meal.
Ready in about 45 minutes, this recipe is perfect for weeknight dinners or holiday gatherings. The best part? Leftovers reheat well, making it a great make-ahead option. Let’s get started on creating this nostalgic, crowd-pleasing side dish.
Ingredients for kraft scalloped potato
Thinly sliced potatoes, sharp cheddar, and a buttery cornflake crust create the perfect nostalgic side dish.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 2 ½ lb | Thinly sliced (1/8-inch) with peeler |
| Sharp White Cheddar Cheese 🧀 | 2 cups | Pre-shredded, Kraft brand preferred |
| Cornflakes 🍞 | 1 ½ cups | Lightly crushed, not powdered |
| Unsalted Butter 🧈 | ½ cup | Melted, full-fat for richness |
| Heavy Cream 🥛 | 1 ½ cups | Full-fat, room temperature |
| Whole Milk 🥛 | ½ cup | Warmed slightly for blending |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Fine grain for even seasoning |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | Coarsely ground for texture |
| Garlic Powder 🧄 | ½ tsp | For subtle depth of flavor |
| All-Purpose Flour 🌾 | 1 tbsp | For thickening cream mixture |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish (optional) |
The potatoes are the foundation—Russet delivers the flaky texture this dish demands. Kraft pre-shredded cheese saves time while maintaining that signature sharpness; avoid the pre-shredded kind with anti-caking agents. For the cornflakes, Kellogg's Original works best—they crush just enough to create texture without turning to powder. The butter must be full-fat; Land O'Lakes or Plugrá are reliable choices. When slicing, use a mandoline for even thickness—1/8-inch slices ensure consistent cooking. Most grocery stores carry mandolines in the kitchenware section, or borrow one from a culinary-savvy friend.
No sharp cheddar? White cheddar or pepper jack will work, though the flavor profile shifts slightly. Running short on cornflakes? Crushed Ritz crackers provide a similar crunch, though they lack the subtle sweetness. The cream mixture can be thickened with cornstarch instead of flour if you're avoiding gluten. For extra richness, substitute half the milk with half-and-half. If you're watching calories, use 2% milk and light butter, though the crust may lose some crispness. The garlic powder can be swapped for 1/2 teaspoon fresh minced garlic if you prefer a more pronounced flavor—just fold it into the cream mixture at the end.
This casserole reheats beautifully—350°F for 15-20 minutes restores that crispy crust. Store leftovers in an airtight container for up to 4 days in the refrigerator. For make-ahead convenience, assemble the dish (without baking) and refrigerate for up to 24 hours before baking. The cornflake topping can be prepped ahead and stored in a sealed container for 3 days. When serving, garnish with fresh parsley for a pop of color—store-bought dried parsley works in a pinch, but fresh is ideal. The dish freezes well for up to 3 months; thaw overnight in the fridge before reheating.
Why You'll Love This Recipe
- No Chopping Nightmares: I swear by these thick slices—no mandoline, no fuss. Just a knife and a steady hand (or even a box cutter if you’re feeling lazy). The cornflake crust handles uneven cuts like a champ.
- Cheddar-Cream Magic: That sharp white cheddar melts into gooey perfection while the heavy cream adds a velvety richness. Honestly, the first bite makes me question why I ever bought pre-made scalloped potatoes.
- Budget Crowd-Pleaser: Feeds four for under $10, and the leftovers? Even better reheated the next day. My roommates still ask for this one—no fancy labels needed.
- One-Pan, Zero Guilt: Sheet pan only, 45 minutes max. The cornflakes add a satisfying crunch without extra dishes, and the butter? It’s the only time I let myself use a whole stick. Worth it.
Step-by-step instructions for Kraft scalloped potatoes
Master this cheesy, crisp-topped technique that delivers perfect texture every time.
Prepare the Potato Layers
Preheat your oven to 375°F and lightly grease a 9x13-inch baking dish with a small amount of the melted butter. Arrange the 2.5 lb russet potatoes in overlapping, slightly staggered rows, making sure each slice is 1/8-inch thick and covering the bottom completely. This creates a stable base that won't shift during baking.
Season each layer generously with 1 teaspoon of the diamond crystal kosher salt and 1/4 teaspoon of the freshly ground black pepper. The salt should be distributed evenly—press it lightly into the potato slices so it doesn't just settle on top. This ensures every bite has consistent seasoning, not just the top layer.
Create the Cheesy Cream Mixture
In a medium saucepan, combine the 1.5 cups heavy cream, 0.5 cup whole milk, 0.5 cup unsalted butter, 1.5 tsp diamond crystal kosher salt, 0.5 tsp freshly ground black pepper, and 0.5 tsp garlic powder. Warm over medium heat until the butter melts completely, then remove from heat and whisk in the 1 tbsp all-purpose flour until smooth. This creates a velvety, thickened base that won't separate.
Stir in the 2 cups sharp white cheddar cheese until fully melted and completely incorporated. The mixture should be smooth and glossy, with no visible cheese lumps. If it's too thick, add 1-2 tablespoons of hot water to reach a pourable consistency. This step is critical—properly emulsified cream prevents a watery, soggy final texture.
Assemble and Add the Cornflake Crust
Pour half of the cheesy cream mixture evenly over the potato layers, spreading it gently with a spatula to coat the slices completely. Add another layer of potatoes, again seasoned with salt and pepper, then pour the remaining cream mixture over the top. The potatoes should be fully submerged but not floating—press down gently to ensure even coverage.
In a separate bowl, combine the 1.5 cups cornflakes with the remaining 0.5 tsp diamond crystal kosher salt. Sprinkle this mixture evenly over the top layer of potatoes, pressing down lightly with the back of a spoon to create an even, compact crust. This creates the signature crispy topping that distinguishes this recipe from traditional scalloped potatoes.
Bake Until Golden and Bubbly
Bake uncovered for 45-50 minutes until the top is deep golden brown and the edges are bubbling vigorously. The cornflake crust should be crispy to the touch, while the potatoes underneath should be tender enough that a knife slides in easily. If the top isn't browning sufficiently, broil for 1-2 minutes at the end, watching closely to avoid burning.
Remove from the oven and let rest for 10 minutes before serving. This resting period allows the layers to set slightly, making it easier to slice cleanly. Garnish with the 0.25 cup chopped fresh parsley just before serving for a pop of color and freshness. The result should be tender, creamy potatoes with a crispy, cheesy crust that holds its shape perfectly.
Pro Tips For Making Kraft Scalloped Potato
- PRE-COOK POTATOES FIRST: I learned this the hard way—raw russets in heavy cream turn to glue. Parboil them 8-10 minutes until just fork-tender, then drain well. This keeps them from falling apart when you layer them, and the texture stays creamy, not mushy.
- GRATE CHEESE FINE: Sharp white cheddar loses its punch if it’s chunky. Use a box grater and pulse in a food processor for 2-3 seconds—just enough to break up clumps. This ensures every bite has that tangy, melty flavor without turning gritty.
- CRUSH CORNFLAKES UNIFORM: Skip the bag of crushed cornflakes—it’s inconsistent. Pulse them in a food processor until they’re fine but not powdery (think wet sand). This creates a smooth, even topping that browns perfectly instead of clumping.
- BAKE COVERED THEN UNCOVERED: Start with foil on to steam the potatoes and melt the cheese, then remove it the last 15 minutes. This gives you a creamy interior and a golden, crispy top—no soggy middle, no dry crust. (Yes, even if you’re impatient like me.)
Serving suggestions for leftovers
Classic Pairings
This dish pairs perfectly with roasted chicken or herb-crusted pork chops—the crispy cornflake topping stands up to rich, savory meats. I love serving it alongside garlic mashed potatoes for a comforting, nostalgic meal that feels like a holiday feast.
For a lighter option, try pairing with grilled asparagus or a fresh arugula salad dressed with lemon vinaigrette. 🍗
Holiday Feast Staple
Transform this into a showstopper for Thanksgiving or Christmas by adding a brown butter drizzle before serving. The nutty depth complements the creamy potatoes beautifully. For extra flair, top with crispy bacon bits or toasted breadcrumbs before baking.
Serve in a ceramic baking dish for an elegant presentation that keeps the casserole warm.
Game Day Side Dish
This recipe is ideal for football Sundays—it reheats well and holds its crispy texture. Pair with slow-cooked pulled pork or smoked sausage for a hearty spread. For a crowd, double the recipe and use a large cast-iron skillet instead of a baking dish.
The skillet keeps the edges extra crispy while feeding more guests. Serve with pickled jalapeños for a tangy kick. 🏈
Vegetarian-Friendly Options
Make this dish vegetarian by swapping the meat for grilled portobello mushrooms or roasted Brussels sprouts. The cheesy, crispy texture still shines as a main attraction. For a vegan version, use dairy-free cheese (like Miyoko's) and coconut cream instead of heavy cream.
Garnish with nutritional yeast for a cheesy flavor without dairy. 🌱
Make-Ahead Serving Tips
Assemble the casserole a day ahead and refrigerate until ready to bake—this lets flavors meld beautifully. For gatherings, bake it 30 minutes before serving so it stays warm and crispy.
Store leftovers in an airtight container with a paper towel on top to absorb moisture. Reheat covered at 350°F for 15-20 minutes for the best texture. 📅
Nutrition facts
Frequently asked questions
Why does the cornflake topping stay crispy in this recipe?
This recipe uses a lightly crushed cornflake layer that's pressed down firmly before baking. The key is baking at 375°F until deeply golden—this high heat dries out the top while keeping the potatoes tender underneath. The 10-minute rest after baking also helps set the crust.
Can I use pre-cooked potatoes for this recipe?
Freshly sliced raw potatoes work best for texture, but you can use pre-cooked potatoes if needed. Boil them until just tender (5-6 minutes in salted water), drain well, and pat dry completely. The baking time may reduce to 35-40 minutes since they're already partially cooked.
What's the secret to preventing a soggy middle?
The flour-thickened cream mixture prevents sogginess by creating a stable base. Always use pre-shredded cheese (like Kraft) and avoid overmixing the cornflake topping. Bake uncovered and let the dish rest 10 minutes before serving—this helps redistribute moisture.
Can I make this recipe in a smaller baking dish?
Yes! For a 9x9-inch dish, reduce potatoes to 1.5 lbs and cheese to 1.5 cups. Cut cornflakes to 1 cup and cream mixture to 1 cup total. Bake time remains similar (45 minutes), but check for doneness at 40 minutes. The smaller surface area may need slightly more attention to browning.
How do I reheat leftovers without losing the crispy topping?
Reheat at 350°F for 15-20 minutes covered with foil, then uncover for the last 2-3 minutes to restore crispness. For extra crunch, sprinkle fresh cornflakes on top before reheating. Microwaving works in 30-second bursts, but the crust will be softer.