This scalloped potatoes with cream of mushroom soup recipe comes from my sister’s handwritten bridal shower card and has been a family favorite for decades. It’s an easy, creamy, cheesy comfort dish made with just one can of soup and simple pantry ingredients. Ready in about 90 minutes, it requires no complicated sauce or fuss—perfect for weeknights, holiday sides, or potlucks.
Why you’ll love this scalloped potatoes with mushroom soup recipe
This is one of those reliable recipes that has traveled with me through every season of life. My sister wrote it out by hand more than 35 years ago, and it’s the only scalloped potato method I reach for. The cream of mushroom soup makes a quick, flavorful sauce in minutes and yields a familiar, comforting flavor that reheats well—often tasting just as good the next day. It’s a great make-ahead side for busy entertaining or a cozy family dinner.
Ingredients for Scalloped Potatoes with Mushroom Soup
Refer to the recipe card below for exact measurements. This simple ingredient list is what makes the recipe so approachable.
- Potatoes – 4 medium russet or Yukon Gold potatoes, peeled if desired and thinly sliced
- Onion – 1 medium, finely diced for flavor and depth
- Milk – 1/4 cup (2% or any milk you prefer)
- Cream of mushroom soup – 1 can, used as the shortcut base for the sauce
- Cheddar cheese – 1 1/2 cups grated, divided for topping and finishing
- Salt and pepper – To taste
Scalloped Potatoes with Mushroom Soup
A shortcut comfort-food classic: thinly sliced potatoes and onions tossed with a creamy mushroom-soup sauce, baked with cheddar until tender and golden. No elaborate béchamel needed—just simple steps and satisfying results.
Ingredients
- 4 medium russet potatoes
- 1 medium onion, finely diced
- 1/4 cup milk (2% or any milk)
- 1 can cream of mushroom soup
- 1 1/2 cups grated cheddar cheese, divided
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Slice each potato thinly. A mandoline, food processor with a slicing attachment, or a hand-crank rotary slicer makes this quick and ensures even cooking. Toss the sliced potatoes with the diced onion in a large bowl.
- In a separate bowl, whisk the cream of mushroom soup with the milk until smooth. Pour the mixture over the potatoes and onions, season with salt and pepper, and stir so the slices are evenly coated.
- Transfer the potato mixture into a 2-quart (2-liter) casserole dish. Sprinkle 1 cup of the grated cheddar evenly over the top. Cover the dish with a lid or aluminum foil.
- Bake at 350°F for 60–80 minutes, until the potatoes are fork-tender and the sauce bubbles around the edges.
- Remove the cover, add the remaining 1/2 cup of cheese, and place the dish under the broiler for about 3–5 minutes until the cheese melts and just begins to brown. Watch closely so it doesn’t burn.
Notes
The potatoes are done when the sauce is bubbling at the edges and a fork slides easily through the slices. If you prefer thinner slices or a creamier texture, slice potatoes a little thinner or add an extra tablespoon of milk.
Nutrition Information (approximate per serving)
Calories: 916 | Total Fat: 58g | Saturated Fat: 31g | Cholesterol: 161mg | Sodium: 1683mg | Carbohydrates: 54g | Fiber: 5g | Protein: 45g
Step-by-Step Tips
- Slice potatoes evenly to ensure consistent cooking. Leaving skins on Yukon Golds adds texture and nutrients, while russets yield a creamier interior.
- Mix the soup and milk thoroughly so the sauce is smooth—this helps it coat every slice of potato.
- Cover the casserole while baking to trap steam and cook potatoes through, then uncover and broil briefly to achieve a golden, cheesy crust.
Frequently Asked Questions
- What pairs well with scalloped potatoes? Scalloped potatoes are classic with ham and roast meats, and they also complement green vegetables like green beans, broccoli, or asparagus. A fresh green salad or crusty bread rounds out the plate.
- Scalloped vs. au gratin — what’s the difference? Scalloped potatoes are layered with a creamy sauce; au gratin versions typically include more cheese and often breadcrumbs for a crisp topping.
- Why might scalloped potatoes taste bland? Potatoes themselves are mild, so seasoning well with salt and pepper is important. The cream of mushroom soup adds savory flavor, but you can boost depth with a pinch of garlic powder or a teaspoon of Dijon mustard if you like.
- Which potatoes are best? Russet or Yukon Gold are recommended. Russets give a creamier result because of their starch, while Yukon Gold offer a naturally buttery flavor and can be left unpeeled for texture.
Other potato recipes to try
- Roasted Diced Potatoes — a quick, crispy side.
- Classic Creamy Potato Salad with eggs.
- Potato Pizza Casserole cooked in a slow cooker.
- Sausage-Stuffed Baked Potatoes for a hearty meal.
- Old-Fashioned Potato Soup — comforting and satisfying.
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