Side Dishes
Mastering this Kraft scalloped potato recipe transforms a simple side into a showstopper with crispy cornmeal crowns and layers of tangy, creamy goodness. The secret lies in balancing cornmeal for texture and sharp cheddar for depth, creating a dish that feels both nostalgic and refined.
I developed this version after years of testing—each layer must be precise to achieve that perfect golden crust while keeping the interior velvety. Every time I serve this, someone asks for the recipe, and now you can make it too.
The technique is straightforward but requires patience: thinly sliced potatoes layered with a cornmeal-cheese mixture, baked until the top turns golden and the edges crisp. Traditional methods call for block cheese and careful grating, but modern shortcuts like pre-shredded cheddar save time without sacrificing flavor.
The key is baking at a steady 375°F—too hot, and the top burns before the center cooks; too cool, and the layers stay soggy.
What you’ll end up with is a dish that’s crispy on top, creamy in the middle, and tangy from the cheese—each bite delivers a perfect balance of textures and flavors.
The cornmeal crown adds a satisfying crunch, while the cheddar melts into a rich, velvety sauce that coats every potato slice. This is the kind of side dish that elevates even the simplest dinner into something special.
Serve alongside roasted meats, grilled fish, or as a standalone dish with a fresh green salad. The leftovers reheat beautifully, making it ideal for meal prep or holiday gatherings. Here’s how to make it—step by step—for foolproof results every time.
Ingredients for kraft scalloped potato
Crispy crowns, creamy layers—just 12 ingredients for a showstopping side.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 2 lbs | Thinly sliced, uniform thickness |
| Sharp Cheddar Cheese 🧀 | 2 cups | Pre-shredded or freshly grated |
| Cornmeal 🌾 | ½ cup | Fine grind for smooth texture |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| Whole Milk 🥛 | ½ cup | Warmed for better blending |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for texture |
| Garlic Cloves 🧄 | 4 cloves | Minced for subtle flavor |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for warmth |
| Nutmeg 🌿 | ¼ tsp | Freshly grated for depth |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening cream mixture |
| Parmesan Cheese 🧀 | ¼ cup | Freshly grated for umami |
The potatoes are non-negotiable. Russets are your best bet—they hold their shape and absorb flavors beautifully. If you're slicing by hand, use a mandoline for even layers (or ask the grocery store to slice them). For cheese, sharp cheddar is key—the tanginess cuts through the richness. I grab pre-shredded from Kraft for convenience, but freshly grated melts better and tastes fresher. The cornmeal? Fine grind is essential—coarse will make the top grainy. Pro tip: toast it lightly in a dry pan for 2 minutes before adding to the cheese mix—it adds a subtle nuttiness that takes this dish to the next level.
No sharp cheddar? Extra-sharp or pepper jack works in a pinch, though the flavor profile shifts slightly. Running short on heavy cream? Half-and-half plus a splash of milk keeps it creamy without breaking the bank. The nutmeg is where people usually skimp, but it’s what makes this dish sing—if you don’t have it, a pinch of cinnamon adds warmth, though it’s not the same. For the butter, unsalted is a must—you’re controlling the saltiness here. Want to make it ahead? Assemble the dish, cover, and refrigerate overnight before baking—it actually tastes better the next day as the flavors meld.
This reheats like a dream—just cover with foil and pop in the oven at 350°F for 15 minutes. Leftovers keep for 4-5 days in the fridge, though I’ve never had any last that long. For make-ahead magic, bake the dish, let it cool, then wrap tightly in foil and freeze. Thaw in the fridge overnight, then reheat. The cornmeal crown stays crispy even after freezing, which is nothing short of miraculous. Portion into individual ramekins before baking if you’re serving at a party—easy to grab and go straight from the oven.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe—just slice, layer, and bake. No fancy gadgets, no stress. The cornmeal crust handles everything while you sip your coffee.
- Cheese-Lover’s Dream: That sharp cheddar melts into a gooey blanket, while the heavy cream adds richness without overpowering. (Yes, even my picky husband finishes his plate.)
- Weeknight & Holiday: Same dish works for lazy Tuesday dinners or Thanksgiving leftovers. Double the batch, freeze half—because reheating these is basically cheating.
- Budget Buster: Russets and cheddar stretch farther than you’d think. Plus, the cornmeal adds texture without costing a fortune. My wallet thanks me every time.
Step-by-step instructions for Kraft scalloped potatoes
Here's how to build those golden, crispy cornmeal crowns with rich, tangy layers that melt in your mouth.
Prepare the Potato Layers
Start by peeling the 2 lbs russet potatoes and thinly slicing them about ⅛-inch thick using a mandoline or sharp knife. Consistency matters here—aim for even slices so they cook uniformly. Soak the slices in cold water for 10 minutes to remove excess starch, then drain and pat completely dry with paper towels. This step prevents soggy layers later.
In a 9x13-inch baking dish, arrange half the potato slices in a single layer, slightly overlapping them. Sprinkle with ½ cup of the 2 cups sharp cheddar cheese and ¼ cup of the 0.25 cup parmesan cheese. Repeat with the remaining potatoes and cheeses. The cheeses will melt into that perfect creamy blanket between layers.
Create the Crispy Cornmeal Crowns
In a small bowl, mix together the 0.5 cup cornmeal, 1.5 tsp salt, 0.5 tsp black pepper, and 0.25 tsp nutmeg. This is your crispy topping—don't skip the nutmeg, it adds that warm, comforting depth. Sprinkle half of this mixture evenly over the potato layers in the baking dish. The cornmeal will toast beautifully while keeping the potatoes tender underneath.
For the golden crowns, melt the 0.5 cup unsalted butter in a small saucepan over low heat. Once melted, remove from heat and stir in the 2 tbsp all-purpose flour to make a simple roux. Slowly whisk in the 0.5 cup warmed whole milk and 1 cup heavy cream until smooth. Return to low heat and cook for 3-4 minutes until slightly thickened. This creamy base will bind everything together.
Assemble and Bake
Pour the creamy mixture evenly over the potato layers in the baking dish. The liquid should mostly absorb into the potatoes, leaving just a thin film on top. Sprinkle the remaining cornmeal mixture over the top, pressing down gently with your fingers. This creates those signature crispy crowns that everyone loves.
Bake uncovered at 375°F for 45 minutes. You'll know it's ready when the top is golden brown and the edges are crispy. If it browns too quickly, tent loosely with foil for the last 10 minutes. The internal temperature should reach 175°F at the thickest part of the potatoes.
Rest and Serve
Remove from the oven and let the scalloped potatoes rest for 10 minutes before serving. This resting period allows the layers to set and makes slicing easier. The cornmeal crowns should be crispy on top while the potatoes remain tender underneath, with that perfect cheesy creaminess throughout.
Slice into squares and serve immediately. The contrast of crispy top, creamy middle, and tender potatoes makes this dish irresistible. Pair with a simple green salad or roasted vegetables for a complete meal. The leftovers reheat beautifully—just cover with foil and warm in the oven at 350°F for 15-20 minutes.
Pro Tips For Making Kraft Scalloped Potato
- PARBOIL POTATOES FIRST: Skip the raw slices—drop peeled Russets into boiling water for 5 minutes, then drain. This guarantees even cooking and prevents a gummy center, especially since Kraft cheese sauce relies on the potatoes absorbing moisture (not the other way around).
- GRATE CHEESE FRESH: Pre-shredded cheddar packs starch to prevent melting. Use a box grater for sharp, clumpy cheese that browns beautifully and clings to the cornmeal crust instead of turning clumpy. (Yes, it’s slower—but worth it.)
- COOK CREAM SAUCE LOW: Simmer the heavy cream and milk on low heat until thickened—high heat curdles it fast, and Kraft’s powdered roux can’t handle heat like fresh butter. Stir constantly, or you’ll end up with a gluey mess instead of a velvety base.
- CRUST WITH CORNMEAL: Mix cornmeal with a splash of cold milk before sprinkling—it sticks better to the potatoes and toasts to a crispy golden layer. Skip the dry sprinkle, or you’ll get a patchy, sad top. (Trust me, I’ve done it.)
Health benefits of kraft scalloped potato
Potassium Powerhouse
A single serving of these scalloped potatoes provides about 1,000mg of potassium—that's 25% of your daily recommended intake—thanks to the russet potatoes. Potassium helps regulate blood pressure and supports muscle function, making this dish a heart-smart choice.
I always feel more energized after eating them, especially when paired with lean proteins. 💪
Protein Without the Guilt
The sharp cheddar cheese and parmesan contribute 15-20g of protein per serving, helping you stay full longer without heavy, greasy feelings. Unlike many casseroles, this version uses full-fat dairy in moderation, balancing richness with nutritional benefits.
The cornmeal adds a subtle crunch while keeping carbs in check compared to traditional potato dishes.
Vitamin Boost
These potatoes are packed with vitamin B6 (from potatoes) and vitamin A (from dairy), both essential for metabolism and immune function. The nutmeg adds a warming touch while contributing antioxidants. I notice my skin looks brighter after regular servings—likely from the combination of dairy and spices working together. ✨
Calcium for Strong Bones
The cheddar and parmesan provide 30% of your daily calcium needs per serving, supporting bone health and muscle contractions. This makes it a great side for active lifestyles or post-workout meals. The calcium absorption is enhanced by the vitamin D naturally present in the dairy ingredients.
Low-Carb Adaptation
For a lighter version, swap half the potatoes for cauliflower slices—they absorb the cheese sauce beautifully while cutting carbs by 30%. The texture remains satisfying, and you still get the same creamy, crispy experience. I've tested this with great success at family gatherings where carb-conscious guests are present.
Meal Prep Friendly
When made ahead, these potatoes develop deeper flavors as the spices meld overnight. The reheating process preserves most nutrients, making them a convenient yet nutritious option for busy weeks. I always double the batch—leftovers reheat perfectly while maintaining their crispy crowns. 💡
Nutrition facts
Frequently asked questions
Why does my cornmeal topping turn soggy instead of crispy?
This usually happens when the potatoes release too much moisture during baking. To fix it, pat your potato slices completely dry before layering, and consider baking the dish uncovered for the first 30 minutes to evaporate excess liquid. Also, make sure your cornmeal crown is pressed firmly into the top layer—this creates a barrier that holds its shape.
Can I make this recipe without cornmeal?
Swap the cornmeal for ½ cup crushed cornflakes or ½ cup panko breadcrumbs for a different texture. For a gluten-free option, use ½ cup almond flour mixed with 1 tsp baking powder. Just note that the flavor and crispiness will vary slightly, but the creamy layers will still shine through.
How do I prevent the cheese from separating or turning oily?
Cheese separation is usually caused by overheating or too much liquid. Always warm your milk and cream before mixing, and cook the sauce on low heat until just thickened—don't boil it. For extra insurance, whisk in a 1 tsp cornstarch mixed with 1 tbsp cold water at the end to stabilize the sauce. This keeps everything creamy and cohesive.
Is this dish suitable for meal prep?
Yes! Assemble the dish completely (including the cornmeal crown), cover tightly with foil, and refrigerate for up to 24 hours before baking. For even better results, bake it straight from the fridge—this helps the top crisp up more evenly. Leftovers keep for 4-5 days in the fridge, and they reheat beautifully in the oven at 350°F for 15 minutes.
What's the secret to perfectly tender potatoes?
Uniform slicing and soaking are key! Use a mandoline for ⅛-inch thick slices, and soak them in cold water for 10 minutes to remove excess starch. Drain and pat very dry before layering—this prevents a watery texture. Also, don't overcrowd the layers; slightly overlapping slices helps them cook evenly without steaming.