This scalloped potatoes with cream of mushroom soup recipe is a handwritten favorite from my sister, a simple and comforting dish made with just one can of soup. Rich, creamy, and cheesy, it’s an easy casserole that’s ready in about 90 minutes—no complicated sauce required.
Why you’ll love this scalloped potatoes with mushroom soup recipe
This recipe has been a constant through many seasons of life. My sister wrote it on a recipe card for my bridal shower more than 35 years ago, and it’s been my go-to ever since. The mushroom soup creates a quick, creamy sauce in minutes, while the grated cheddar gives a familiar, homey flavor. Leftovers reheat well and often taste just as good the next day.
Get your ingredients ready
Refer to the recipe card for exact measurements.
- Potatoes – 4 medium russet or Yukon Gold, peeled if desired and thinly sliced
- Onion – 1 medium, finely diced
- Milk – 1/4 cup (2% recommended but any milk works)
- Cream of mushroom soup – 1 can, used as the shortcut base for the sauce
- Cheddar cheese – 1 1/2 cups grated, divided for topping
- Salt and pepper – to taste
Scalloped Potatoes with Mushroom Soup
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 35 minutes
Here’s a shortcut to classic comfort food: thinly sliced potatoes layered with a creamy mushroom-soup sauce and finished with a cheesy topping. No roux, no fuss—just simple ingredients and a great result.
Ingredients
- 4 medium russet potatoes
- 1 medium onion, finely diced
- 1/4 cup 2% milk (or any milk you prefer)
- 1 can cream of mushroom soup
- 1 1/2 cups grated cheddar cheese, divided
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C).
- Thinly slice the potatoes. A rotary slicer, mandolin, or food processor with a slicing attachment makes this faster and keeps slices even. Toss sliced potatoes and diced onion together in a large mixing bowl.
- In a separate bowl, whisk the cream of mushroom soup and milk until smooth. Pour the mixture over the potatoes and onions and season with salt and pepper. Stir gently to ensure the potatoes are evenly coated.
- Transfer the mixture to a 2-quart casserole dish. Sprinkle 1 cup of the grated cheddar over the top. Cover with a glass lid or aluminum foil and bake at 350°F for 60–80 minutes, until the potatoes are tender and the sauce is bubbling around the edges.
- Remove the cover, add the remaining 1/2 cup cheddar, and place the dish under the broiler for 3–5 minutes until the cheese melts and begins to brown. Watch carefully so it doesn’t burn.
- Let rest for 5–10 minutes before serving to let the sauce settle.
Notes
To check doneness, the sauce should be bubbling around the edges and a fork should slide easily into the potatoes. If the top browns before the potatoes are tender, cover loosely with foil and continue baking until done.
Nutrition Information
Yield: 4 servings • Serving size: 1
Amount per serving (approximate): Calories: 916 • Total Fat: 58g • Saturated Fat: 31g • Sodium: 1683mg • Carbohydrates: 54g • Protein: 45g
Step-by-step instructions, at a glance
- Peel (optional) and thinly slice the potatoes. Toss with diced onion in a large bowl.
- Whisk soup and milk until smooth, pour over potatoes, season, and stir to coat.
- Transfer to a casserole dish, top with half the cheese, cover and bake until tender and bubbling.
- Uncover, add remaining cheese, broil briefly to brown, then rest and serve.
Tips and serving suggestions
- For even cooking, slice potatoes uniformly—about 1/8-inch thick is ideal.
- If you prefer extra flavor, stir in a teaspoon of dried thyme or a clove of minced garlic to the soup mixture.
- This dish pairs beautifully with ham, roast meats, green vegetables (green beans, broccoli, or asparagus), a crisp salad, or crusty bread.
- Leftovers reheat well in a 350°F oven until warmed through, or portion and microwave on medium power until heated.
- Make-ahead: Assemble the casserole, cover, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the bake time if baking straight from chilled.
Frequently asked questions
- What’s the difference between scalloped and au gratin potatoes? Scalloped potatoes are layered with a creamy sauce, while au gratin typically includes cheese baked on top and often breadcrumbs for a crisp finish.
- Which potatoes are best? Russet and Yukon Gold are top choices. Russets create a creamy texture thanks to their starch; Yukon Golds are slightly buttery and can be left unpeeled for texture.
- Why might the dish taste bland? Taste can be adjusted with salt and pepper, a little mustard powder, herbs like thyme, or a splash of Worcestershire sauce to deepen flavor.
