Microwaved Scalloped Potatoes

Microwaved Scalloped Potatoes

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I like to serve Microwaved Scalloped Potatoes with Sunday Meatloaf or other main dishes. It’s very easy and quite delicious. One of our favorite potato recipes!

 

Ingredients for Microwaved Scalloped Potatoes

  • 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

 

A Note About Ingredients

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.

Scalloped Potatoes using Original Yellow Processed Cheese

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.

 

Instructions for Making This Recipe

Ingredients for this Recipe

Begin by gathering your ingredients so that you have everything close at hand on the counter or table.

 

Prepare your Ingredients

Thinly Slicing the Potatoes

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.

Layering the Ingredients - Potatoes, Onion, Butter, Cheese

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.

Scalloped Potatoes after They have Baked

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.

Serving Scalloped Potatoes with Sunday Meatloaf and Green Beans

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.

Recipe for Microwaved Scalloped Potatoes

Microwaved Scalloped Potatoes

Here's a recipe I like to make with Sunday Meatloaf or other main dishes. Very easy and quite delicious! One of our favorite potato recipes!
5 from 1 vote
Print Rate
Course: Side Dish
Cuisine: American
Keyword: Microwave, Red Potatoes, Velveeta cheese, Yukon Gold Potatoes
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4

Equipment

Knife Set
Cutting Board
CorningWare Set
Glass Measuring Cups

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.

Notes

*Unless otherwise indicated, all butter on this recipe site is salted.

Nutrition

Calories: 552kcal | Carbohydrates: 54g | Protein: 17g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 1660mg | Potassium: 1229mg | Fiber: 6g | Sugar: 5g | Vitamin A: 951IU | Vitamin C: 52mg | Calcium: 671mg | Iron: 3mg
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