Okay, so imagine if someone took juicy pork chops, layered them with thinly sliced potatoes, smothered everything in a creamy, garlicky cheese sauce, then baked it until golden and bubbly with crispy edges. That’s exactly what’s happening here. Smothered Pork Chop and Scalloped Potato Casserole is basically the ultimate one-dish comfort meal where tender pork chops nestle into layers of creamy, cheesy potatoes that have absorbed all those savory meat juices. It’s rich, hearty, satisfying, and the kind of dinner that makes you want to cancel all your plans and just stay home with a fork and this casserole. I made this for Sunday dinner once and my family didn’t speak for the first 10 minutes because they were too busy eating. Another time I brought it to a potluck and came home with an empty dish and four recipe requests. This casserole has SILENCE-INDUCING POWER.
Why You’ll Love This Recipe
One-dish wonder. Protein, starch, and sauce all baked together. Minimal dishes, maximum comfort.
Those creamy potatoes. Thinly sliced potatoes swimming in cheese sauce is basically heaven in casserole form.
Juicy pork chops. They stay moist and tender because they’re cooking in all that creamy goodness.
Make-ahead friendly. Assemble in the morning or day before, bake when ready. Perfect for busy days.
Feeds a crowd. This feeds 6-8 people easily, making it perfect for family dinners or gatherings.
Leftovers are AMAZING. This might actually taste better the next day when the flavors have melded.
The Good Stuff You’ll Need
For the Pork Chops:
- 6 bone-in or boneless pork chops (about 1/2 to 3/4-inch thick)
- Bone-in adds more flavor, boneless is easier to eat
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp paprika
- 2 tbsp olive oil or butter (for searing)
For the Potato Layers:
- 3 lbs Yukon Gold or Russet potatoes, peeled and thinly sliced (about 1/8-inch thick)
- Use a mandoline for even slices if you have one
- 1 large onion, thinly sliced (optional but adds flavor)
For the Creamy Sauce:
- 4 tbsp butter
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk (or half-and-half for richer sauce)
- 1 cup chicken broth
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 tsp dried thyme
- 1 tsp dried rosemary (or 1 tbsp fresh)
- 1/2 tsp onion powder
- Salt and black pepper to taste
- Pinch of nutmeg (optional but adds depth)
For Topping:
- 1 cup shredded cheese (cheddar, Gruyère, or a mix)
- Fresh parsley or thyme for garnish
Equipment:
- Large 9×13 baking dish (or similar casserole dish)
- Large skillet for searing
- Mandoline or sharp knife for slicing potatoes
- Whisk
Let’s Do This
Step 1: Prep and Sear the Pork Chops
Pat pork chops completely dry with paper towels. Dry meat = better sear.
Season both sides generously with salt, pepper, garlic powder, and paprika.
Heat 2 tbsp oil or butter in a large skillet over medium-high heat.
Sear pork chops for 3-4 minutes per side until golden brown. You’re just creating a crust here—they don’t need to be fully cooked.
Transfer to a plate and set aside. Don’t wash the pan—keep those browned bits for flavor.
Step 2: Make the Creamy Sauce
In the same skillet, reduce heat to medium and add 4 tbsp butter.
Once melted, add minced garlic and sauté for 30-60 seconds until fragrant. Don’t burn it.
Sprinkle in the flour and whisk constantly for 1-2 minutes to create a roux. It should be golden and smell slightly nutty.
Slowly pour in the milk while whisking constantly to prevent lumps. Then add the chicken broth, still whisking.
Bring to a simmer and cook for 3-5 minutes, whisking frequently, until the sauce thickens enough to coat the back of a spoon.
Reduce heat to low and stir in cheddar cheese, Parmesan, thyme, rosemary, onion powder, salt, pepper, and nutmeg (if using).
Stir until the cheese melts completely and the sauce is smooth and creamy.
Taste and adjust seasoning. It should be rich, cheesy, and well-seasoned.
Remove from heat.
Step 3: Slice the Potatoes
Peel the potatoes and slice them as thinly and evenly as possible—about 1/8-inch thick.
A mandoline makes this super easy and ensures even cooking. If using a knife, take your time and slice carefully.
Place sliced potatoes in a large bowl of cold water to prevent browning. Drain well before assembling.
If using onions, slice them thinly as well.
Step 4: Assemble the Casserole
Preheat oven to 375°F (190°C). Grease a 9×13 baking dish with butter or cooking spray.
Spread about 1/2 cup of the creamy sauce on the bottom of the dish.
Layer 1/3 of the sliced potatoes over the sauce, overlapping slightly. Season lightly with salt and pepper.
If using onions, scatter some over the potato layer.
Pour about 1 cup of sauce over the potato layer, spreading it to cover.
Repeat with another layer of potatoes, onions, and sauce.
Add the final layer of potatoes on top.
Nestle the seared pork chops into the potatoes, pressing them down slightly so they’re partially submerged.
Pour the remaining sauce over everything, making sure to get sauce between and around the pork chops.
Use a spoon to press down gently, ensuring the potatoes are submerged in sauce.
Step 5: Cover and Bake
Cover the baking dish tightly with aluminum foil.
Bake covered at 375°F for 60-75 minutes until the potatoes are fork-tender.
Check at 60 minutes by inserting a fork or knife into the potatoes—it should slide in easily.
If the potatoes aren’t tender yet, cover and continue baking in 10-minute increments.
Step 6: Uncover, Top, and Brown
Once the potatoes are tender, remove the foil.
Sprinkle the additional 1 cup of shredded cheese over the top.
Return to the oven UNCOVERED for 15-20 minutes until the cheese is melted, bubbly, and golden brown on top.
For extra browning, turn on the broiler for the last 2-3 minutes. Watch carefully so it doesn’t burn.
The edges should be crispy and golden, the sauce should be bubbling, and the cheese should be beautifully browned.
Step 7: Rest and Serve
Remove from oven and let rest for 10-15 minutes before serving. This allows the sauce to thicken slightly and makes serving easier.
Garnish with fresh chopped parsley or thyme.
Serve hot, spooning extra sauce from the bottom over each serving.
Watch as people go back for seconds without even pretending to be polite.
Serving Suggestions
This is basically a complete meal, but here’s what to serve alongside:
- Simple green salad with vinaigrette to cut the richness
- Steamed green beans or broccoli
- Crusty bread for soaking up sauce
- Roasted asparagus
- Coleslaw for crunch and freshness
- Dinner rolls
- Glazed carrots
Switch It Up
Chicken Version: Use boneless chicken thighs or breasts instead of pork chops.
Ham and Potato: Use thick ham slices for a different protein option.
Mushroom Addition: Layer sautéed mushrooms between the potato layers.
Bacon Lovers: Add crispy crumbled bacon between layers and on top.
Herb Crust: Mix breadcrumbs with herbs and butter, sprinkle on top before final baking.
Gruyère Upgrade: Use Gruyère cheese instead of cheddar for a more sophisticated flavor.
Spicy Version: Add diced jalapeños or red pepper flakes to the sauce.
Sweet Potato Twist: Use half regular potatoes, half sweet potatoes for a sweeter version.
Lighter Version: Use milk instead of cream, reduce cheese, and bake uncovered the whole time.
Storage and Make-Ahead Tips
This is PERFECT for make-ahead meals and leftovers.
Refrigerate: Store covered for up to 4 days. Reheat covered in a 350°F oven until warmed through.
Freeze: Assemble completely, cover tightly with foil, and freeze for up to 3 months. Thaw overnight in fridge before baking. Add 15-20 minutes to bake time if baking from frozen.
Make ahead: Assemble completely up to 24 hours ahead. Cover and refrigerate. Let sit at room temp for 30 minutes before baking.
Prep components: Slice potatoes and make sauce up to 1 day ahead. Store separately and assemble when ready.
Reheat properly: Cover with foil and reheat in a 350°F oven. Add a splash of milk or broth if it seems dry.
Individual portions: Divide into meal prep containers for grab-and-go lunches.
Why This Works So Damn Well
This casserole is basically comfort food science at its finest.
Searing the pork chops first develops flavor through the Maillard reaction and creates a crust that holds up during baking.
Thin, even potato slices cook evenly and absorb the creamy sauce perfectly. Thick slices would be undercooked while the top burns.
The roux-based sauce creates a stable, creamy base that won’t separate or curdle during long baking.
Covering during initial baking traps steam, which helps cook the potatoes faster and keeps everything moist.
Uncovering at the end allows excess moisture to evaporate and the top to brown and crisp.
Layering potatoes and sauce ensures every layer is coated and flavorful, not just the top.
Resting after baking allows the sauce to thicken as it cools slightly, making it easier to serve neat portions.
The cheese in the sauce adds flavor throughout, while the cheese on top adds texture contrast.
When to Make This
Sunday Family Dinner: The ultimate comfort food that makes everyone happy.
Holiday Meals: A non-traditional but crowd-pleasing alternative to standard holiday fare.
Potluck Champion: This travels well and feeds a crowd. Always a hit.
Meal Prep Sunday: Make one for dinner, one for the freezer. Future you will be grateful.
Cold Weather Comfort: When it’s freezing outside and you need warm, hearty food.
Busy Weeknight: Assemble in the morning, bake when you get home. Minimal active time.
Feeding a Crowd: This easily doubles for larger gatherings.
Questions People Actually Ask
Q: My potatoes are still hard but the top is burning. What happened? A: Your oven temp was too high, or you didn’t slice the potatoes thin enough. Always slice 1/8-inch thick and bake covered first.
Q: The sauce is watery. Why? A: You didn’t cook the roux long enough, or you didn’t let it rest after baking. The sauce thickens as it cools.
Q: My pork chops are dry. What did I do wrong? A: You overbaked it or used very lean chops. Check pork temp—it’s done at 145°F. Use chops with some fat for moisture.
Q: Can I use bone-in chops? A: Absolutely! They add more flavor. Just account for the bone when portioning.
Q: The cheese sauce separated and looks grainy. A: The heat was too high or you added the cheese to boiling liquid. Always add cheese to warm (not hot) liquid and stir off heat.
Q: Can I skip searing the pork chops? A: You CAN, but searing adds significant flavor. If skipping, at least season them very well.
Q: My potatoes are browning too much on top. A: Cover with foil during baking if the top is browning too fast. Uncover only for the final 15-20 minutes.
Q: Can I use a different cheese? A: Yes! Gruyère, Swiss, Monterey Jack, or a cheese blend all work. Just use good melting cheeses.
Q: This seems too rich. Can I lighten it? A: Use milk instead of cream, reduce cheese by half, and skip the cheese topping. It won’t be as indulgent but still good.
Print
Smothered Pork Chop and Scalloped Potato Casserole
- Total Time: 2h
- Yield: 6–8 servings 1x
Description
Okay, so imagine if someone took juicy pork chops, layered them with thinly sliced potatoes, smothered everything in a creamy, garlicky cheese sauce, then baked it until golden and bubbly with crispy edges. That’s exactly what’s happening here. Smothered Pork Chop and Scalloped Potato Casserole is basically the ultimate one-dish comfort meal where tender pork chops nestle into layers of creamy, cheesy potatoes that have absorbed all those savory meat juices. It’s rich, hearty, satisfying, and the kind of dinner that makes you want to cancel all your plans and just stay home with a fork and this casserole. I made this for Sunday dinner once and my family didn’t speak for the first 10 minutes because they were too busy eating. Another time I brought it to a potluck and came home with an empty dish and four recipe requests. This casserole has SILENCE-INDUCING POWER.
Ingredients
For the Pork Chops:
- 6 bone-in or boneless pork chops (about 1/2 to 3/4-inch thick)
- Bone-in adds more flavor, boneless is easier to eat
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp paprika
- 2 tbsp olive oil or butter (for searing)
For the Potato Layers:
- 3 lbs Yukon Gold or Russet potatoes, peeled and thinly sliced (about 1/8-inch thick)
- Use a mandoline for even slices if you have one
- 1 large onion, thinly sliced (optional but adds flavor)
For the Creamy Sauce:
- 4 tbsp butter
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk (or half-and-half for richer sauce)
- 1 cup chicken broth
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 tsp dried thyme
- 1 tsp dried rosemary (or 1 tbsp fresh)
- 1/2 tsp onion powder
- Salt and black pepper to taste
- Pinch of nutmeg (optional but adds depth)
For Topping:
- 1 cup shredded cheese (cheddar, Gruyère, or a mix)
- Fresh parsley or thyme for garnish
Equipment:
- Large 9x13 baking dish (or similar casserole dish)
- Large skillet for searing
- Mandoline or sharp knife for slicing potatoes
- Whisk
Instructions
Pat pork chops completely dry with paper towels. Dry meat = better sear.
Season both sides generously with salt, pepper, garlic powder, and paprika.
Heat 2 tbsp oil or butter in a large skillet over medium-high heat.
Sear pork chops for 3-4 minutes per side until golden brown. You’re just creating a crust here—they don’t need to be fully cooked.
Transfer to a plate and set aside. Don’t wash the pan—keep those browned bits for flavor.
In the same skillet, reduce heat to medium and add 4 tbsp butter.
Once melted, add minced garlic and sauté for 30-60 seconds until fragrant. Don’t burn it.
Sprinkle in the flour and whisk constantly for 1-2 minutes to create a roux. It should be golden and smell slightly nutty.
Slowly pour in the milk while whisking constantly to prevent lumps. Then add the chicken broth, still whisking.
Bring to a simmer and cook for 3-5 minutes, whisking frequently, until the sauce thickens enough to coat the back of a spoon.
Reduce heat to low and stir in cheddar cheese, Parmesan, thyme, rosemary, onion powder, salt, pepper, and nutmeg (if using).
Stir until the cheese melts completely and the sauce is smooth and creamy.
Taste and adjust seasoning. It should be rich, cheesy, and well-seasoned.
Remove from heat.
Peel the potatoes and slice them as thinly and evenly as possible—about 1/8-inch thick.
A mandoline makes this super easy and ensures even cooking. If using a knife, take your time and slice carefully.
Place sliced potatoes in a large bowl of cold water to prevent browning. Drain well before assembling.
If using onions, slice them thinly as well.
Preheat oven to 375°F (190°C). Grease a 9×13 baking dish with butter or cooking spray.
Spread about 1/2 cup of the creamy sauce on the bottom of the dish.
Layer 1/3 of the sliced potatoes over the sauce, overlapping slightly. Season lightly with salt and pepper.
If using onions, scatter some over the potato layer.
Pour about 1 cup of sauce over the potato layer, spreading it to cover.
Repeat with another layer of potatoes, onions, and sauce.
Add the final layer of potatoes on top.
Nestle the seared pork chops into the potatoes, pressing them down slightly so they’re partially submerged.
Pour the remaining sauce over everything, making sure to get sauce between and around the pork chops.
Use a spoon to press down gently, ensuring the potatoes are submerged in sauce.
Cover the baking dish tightly with aluminum foil.
Bake covered at 375°F for 60-75 minutes until the potatoes are fork-tender.
Check at 60 minutes by inserting a fork or knife into the potatoes—it should slide in easily.
If the potatoes aren’t tender yet, cover and continue baking in 10-minute increments.
Once the potatoes are tender, remove the foil.
Sprinkle the additional 1 cup of shredded cheese over the top.
Return to the oven UNCOVERED for 15-20 minutes until the cheese is melted, bubbly, and golden brown on top.
For extra browning, turn on the broiler for the last 2-3 minutes. Watch carefully so it doesn’t burn.
The edges should be crispy and golden, the sauce should be bubbling, and the cheese should be beautifully browned.
Remove from oven and let rest for 10-15 minutes before serving. This allows the sauce to thicken slightly and makes serving easier.
Garnish with fresh chopped parsley or thyme.
Serve hot, spooning extra sauce from the bottom over each serving.
Watch as people go back for seconds without even pretending to be polite.
Notes
This is basically a complete meal, but here’s what to serve alongside:
- Simple green salad with vinaigrette to cut the richness
- Steamed green beans or broccoli
- Crusty bread for soaking up sauce
- Roasted asparagus
- Coleslaw for crunch and freshness
- Dinner rolls
- Glazed carrots
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
Nutrition
- Calories: ~520 kcal
- Sugar: ~4g
- Sodium: ~680mg
- Fat: ~24g
- Carbohydrates: ~42g
- Protein: ~32g
