Spicy Scalloped Potatoes

Prep Time
Cook Time
1h 20m
Ready In

"I find 1/4 teaspoon is a good amount of heat for my family but you can increase or use less depending on how spicy you like it. I make this in a 11x7 pan if you prefer you can use a 13x9 pan "

Original recipe yields 7 servings


  • Serving Size: 1 (204.7 g)
  • Calories 485.5
  • Total Fat - 26.9 g
  • Saturated Fat - 9.4 g
  • Cholesterol - 127.4 mg
  • Sodium - 1649.7 mg
  • Total Carbohydrate - 29 g
  • Dietary Fiber - 0.6 g
  • Sugars - 13.1 g
  • Protein - 32.1 g
  • Calcium - 220 mg
  • Iron - 2.3 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0.2 mg

Step 1

In a small bowl, combine the soup, milk, salt and cayenne; set aside.

Step 2

Place a third of the potatoes in a greased 11-in. x 7-in. baking dish; layer with a third of the butter, flour and soup mixture. Repeat layers twice. Top with cheddar cheese.

Step 3

Bake, uncovered, at 350° for around 1 hour or until potatoes are tender.

Tips & Variations

No special items needed.


Chef shapeweaver

I made this recipe on 8/30/12 for the Billboard Recipe Tag Game.I did have a bit of confusion with where in Step 2 layer with "butter,flour, and soup mixture",but there weren't any directions on how and where the butter and flour should have been added. So,I mixed the flour and melted butter in with the soup mixture and seemed to work.I did change how the cheese was added to the dish,first a layer of potatoes then sprinkled with some salt.Then I sprinkled that with about 1/2 cup of cheese,and added half of the soup mixture.Then that was topped with remaining potatoes,the rest of the soup mixture and topped with the remaining cheese.And baked at 350 degrees for a little over an hour,and they turned out perfect.My SO and I both enjoyed the taste quite a bit.The only reason that this recipe was given a 4 star rating was because of the confusion with where the butter and flour should have been added. " Keep Smiling :) "

review by:
(31 Aug 2012)


We made ribs on the grill to go with these potatoes and it was an excellent meal. The potatoes were so delicious covered in cheesy goodness. We loved them!

review by:
(31 May 2012)


These are just wonderful! I did make a couple of changes. I don't use canned soups because of the sodium levels. So I make a dry low sodium cream of soup mix and added the milk to that. To the milk/soup mix I added the melted butter and flour. As our personal preference, I added a wee bit of cheese to each layer. The top was chewy/crunchy and the middle was nice and gooey with a bit of heat! Thank you so much for sharing Puggs! Made for the Billboard Recipe Tag.

review by:
(10 May 2012)