This scalloped potatoes with cream of mushroom soup recipe was my sister’s handwritten bridal shower gift, made simple with just one can of soup. It’s creamy, cheesy comfort food ready in about 90 minutes, with no complicated sauce required!
Why you’ll love this scalloped potatoes with mushroom soup recipe
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This is one of those recipes that has followed me through every season of life. My sister wrote it out by hand and tucked it into a recipe card for me at my bridal shower more than 35 years ago, and it has been my go-to scalloped potato recipe ever since. In fact, it’s the only one I’ve ever used. The creamy sauce comes together in minutes thanks to the mushroom soup, and the flavor is rich, comforting, and familiar in the best way. Even better, leftovers reheat beautifully and sometimes taste just as good the next day (or the day after).
Gather your ingredients for scalloped potatoes with mushroom soup
Refer to the recipe card for exact measurements.
- Potatoes – Medium russet or Yukon Gold potatoes, peeled if you like, and thinly sliced
- Onion – Adds flavor and depth to the creamy sauce
- Milk – I use 2% milk, but any percentage will work
- Cream of mushroom soup – One can, used as the shortcut base for the sauce
- Cheddar cheese – Grated, for that classic cheesy topping
- Salt and pepper – To taste
Step-by-step instructions for this scalloped potatoes recipe
- Start by peeling and thinly slicing your potatoes. A rotary slicer, mandolin, or food processor with a slicing attachment makes quick work of this and keeps the slices nice and even. Toss the sliced potatoes with the diced onion in a large bowl.
- In a separate bowl, stir the cream of mushroom soup and milk together until smooth. Pour that creamy mixture over the potatoes and onions, season with salt and pepper to taste, and stir so every slice is coated. Then transfer everything to your casserole dish.
- Sprinkle half the cheddar over the top, cover with the lid or foil, and bake at 350 degrees for 60-80 minutes, until the potatoes are fork-tender and the sauce is bubbling around the edges.
- Uncover, add the rest of the cheese, and place the dish under the broiler for about 5 minutes, until the cheese is melted and just starting to turn golden. That’s your cue that it’s ready to serve!
Frequently asked questions about scalloped potatoes
- What is good to serve with scalloped potatoes? We love scalloped potatoes with ham, which I believe is the most common pairing. Scalloped potatoes are also good with meatloaf, sloppy joes, and other roasted meats. They’re delicious alongside green vegetables (like green beans, broccoli, or asparagus), green salads (like this spinach salad with poppyseed dressing), and crusty bread or dinner buns.
- What’s the difference between scalloped potatoes and au gratin potatoes? The main difference is how they’re prepared. Scalloped potatoes are typically made by layering thinly sliced potatoes with a creamy sauce, while au gratin potatoes are layered with cheese and breadcrumbs, then baked until golden and crispy on top.
- Why do my scalloped potatoes taste bland? If your scalloped potatoes taste bland, they may need more seasoning. Potatoes can be quite bland on their own, but the good news is that the mushroom soup in this recipe adds some extra flavor.
- What kind of potatoes should I use for scalloped potatoes? Russet and Yukon Gold potatoes are the most recommended. Russets work well because their high starch content helps bind the dish and creates a creamy texture. Just be sure to slice them thinly and evenly so they cook through. Yukon Golds are ideal thanks to their creamy texture and slightly buttery flavor. Their thin skin means you can leave them unpeeled for added texture and nutrients.
Other yummy potato recipes
- Roasted diced potatoes are a great side dish when you’re in a hurry.
- Classic creamy potato salad recipe with egg
- Potato pizza casserole made in the crock pot
- Sausage-stuffed baked potatoes
- Old-fashioned potato soup (so yummy served with this drop dumpling recipe)
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Scalloped Potatoes with Mushroom Soup
Today’s family favorite is a shortcut to comfort food bliss: scalloped potatoes with a creamy mushroom soup sauce and a cheesy topping. Forget complicated sauces and endless stirring. This recipe is all about simplicity without sacrificing flavor. With a few basic ingredients and a can of mushroom soup, you’ll have a cheesy masterpiece on the table as soon as the potatoes are cooked!
Ingredients
Method
- Preheat the oven to 350 degrees.
- Slice each potato thinly. A slicing tool makes this easiest. I use a hand-crank rotary slicer that was my Mom’s, and I love it. It’s easy to use and clean. Unfortunately, this exact one is no longer available, but here is something similar with good reviews. A mandolin or a food processor with a slicing attachment works well, too.
- Stir the sliced potatoes and diced onions together in a large bowl.
- In a separate bowl, mix the cream of mushroom soup and milk until well combined, then pour it over the potatoes and onions in the large bowl. Add salt and pepper to taste.
- Transfer the scalloped potatoes with the mushroom soup sauce to a 2 liter (or 2 quart) casserole dish.
- Top with 1 cup of the grated cheddar. Cover with the glass casserole lid or aluminum foil and bake at 350 degrees for 60-80 minutes.
- Once the potatoes are tender and cooked through, remove the cover, add the remaining 1/2 cup of grated cheese, and place the dish on the top rack. Turn on the broiler and cook for 5 minutes, or until the cheese is melted and barely starting to brown.
Notes
To check that the scalloped potatoes are fully cooked, the sauce should be bubbling around the edges and the potatoes should be tender when poked with a fork.
To check that the scalloped potatoes are fully cooked, look for bubbling sauce around the edges and potatoes that are tender when pierced with a fork.
