I like to serve Microwaved Scalloped Potatoes with Sunday Meatloaf or other main dishes. It’s very quick and easy to make and quite delicious. One of our favorite potato recipes!
Red or Yukon potatoes work well for this recipe, but I have also used Russet or Idaho potatoes when I don’t have the others in my pantry. And I always leave the skin on the potatoes for more vitamins.
(Post modified with new photos on 6/8/22.)
I like to use a processed cheese (such as Velveeta) when making this potato dish. It melts really well and it’s easy. I have used both the original yellow cheese and the Blanco version. I’ve used the original yellow cheese in the picture above.
Ingredients for Microwaved Scalloped Potatoes
See full recipe in its entirety at the bottom of this post.
- Yukon Gold or Red potatoes, thinly sliced
- chopped onion
- all-purpose flour
- dried parsley
- butter
- processed cheese (like Velveeta)
- whole milk
- kosher salt
- freshly ground black pepper
Instructions for Making This Recipe
Begin by gathering your ingredients so that you have everything close at hand on the counter or table.
Prepare your Ingredients
Wash and remove eyes from potatoes. Half and slice in thin pieces.
I like to keep the skin on the potatoes, but if you prefer, you may peel the potatoes. Cut your potatoes in thin slices. This will help you in layering the ingredients and will also cook a bit faster.
Mince the onion. Slice or dice the processed cheese into small pieces.
Making the Layers
Grease a large casserole dish.
The cooking process for this dish is very simple. Use a microwave-safe casserole dish that has a glass lid. This allows the potatoes to cook in their steam and get all bubbly and yummy.
When you begin the layering process, start with the potatoes, then sprinkle with minced onion, all-purpose flour, and dried parsley. Dot bits of butter over that and finish with the processed cheese. Then repeat those layers twice more.
Your dish will be full but that’s okay. As it cooks, it will sink down.
Pour milk over all. Then sprinkle with kosher salt and freshly ground black pepper to taste.
Cover and cook in microwave for 15-20 minutes, (more or less, depending on the condition of your microwave) stirring mixture every 5 minutes until potatoes are tender and nicely browned.
You’ll know when it’s done when the potatoes are nice and tender and the cheese and butter is bubbly and starting to brown.
Microwaved Scalloped Potatoes go well with Honey-Glazed Grilled Chicken Thighs, Sunday Meatloaf, or Slow-Cooked Country-Style Pork Ribs.
See more Potato Recipes Here. Browse Side Dishes Here.
Microwaved Scalloped Potatoes
Equipment
Ingredients
- 6 medium Yukon Gold potatoes peeled and thinly sliced
- 1/4 cup chopped onion
- 4 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 tablespoon dried parsley
- 8 oz. processed cheese like Velveeta, thinly sliced
- 1/3 cup whole milk
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Gather your ingredients so that you have everything close at hand on the counter or table. Grease a large casserole dish.
Prepare the Ingredients
- Wash potatoes and remove any eyes on the potato. Using a sharp knife and cutting board, thinly slice the potatoes. (I always leave the peels on the potatoes.)Mince the onion. Slice or dice the processed cheese into small pieces.
Making the Layers
- When you begin the layering process, start with the potatoes, then sprinkle with minced onion, all-purpose flour, and dried parsley. Dot bits of butter over the potatoes and finish with the processed cheese. Repeat the layers twice more.
- Pour whole milk over all. Then sprinkle with kosher salt and freshly ground black pepper to taste.
- Cover and cook in microwave for 15-20 minutes, (more or less, depending on the condition of your microwave) stirring mixture every 5 minutes until potatoes are tender and nicely browned.
- This recipe will serve 4-6 people.
