Easy Cheesy Scalloped Potatoes with Mushroom Soup Recipe

Craving a hearty, cheesy dish that won’t have you standing by the stove for hours? Look no further! Today’s family favorite recipe is a shortcut to comfort food bliss: scalloped potatoes with creamy mushroom soup sauce and cheesy topping. Forget complicated sauces and endless stirring—this recipe is all about simplicity without sacrificing flavor. With just a few basic ingredients and a can of mushroom soup, you’ll have a deliciously cheesy masterpiece on the table as soon as the potatoes are cooked!

Why you’ll love this scalloped potatoes with mushroom soup recipe

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Requiring only 5 ingredients, this recipe isn’t complicated!

• It only takes a few minutes to mix together the sauce and potatoes.
• It tastes DELICOUS! It’s the perfect sidedish for special occasion dinners and weeknight dinners.
• The leftovers heat up beautifully in the microwave, and taste just as good the next day (or the day after that!

Get Your Ingredients for Scalloped Potatoes with Mushroom Soup Ready

• 4 medium russet or yukon potatoes (approximately 2 pounds)
• 1 medium onion finely diced
• 1/4 cup 2% milk (or any percentage of milk will work)
• 1 can cream of mushroom soup
• 11/2 cups grated cheddar cheese, divided
• Salt and pepper to taste

Step by Step Instructions for this Scalloped Potatoes Recipe

1. Peel and slice each potato thinly. It is easiest to do this step using some sort of a slicing tool. I use this rotary slicing tool with hand crank that was my Mom’s. I love it so much! It’s easy to use and clean. Unfortunately, this specific one is no longer available, but here is something similar that has good reviews. If you have mandolin or food processor with a slicing attachment, that will work well, too.

2. Stir the sliced potatoes and diced onions together in a large bowl.

3. In a seperate bowl, mix together the cream of mushroom soup and milk until well combined and pour over the scalloped potatoes and onions in the large bowl. Add salt and pepper to taste.
4. Transfer the scalloped potatoes with mushroom soup sauce into a 2 liter (or 2 quart)casserole dish.

5. Top with 1 cup of the grated cheddar cheese. Cover with the glass casserole lid or aluminum foil and bake in a preheated oven at 350 degrees for 60-80 minutes.

To determine if 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.

6. Once the potatoes are tender and cooked through, remove the lid and add the remaining 1/2 cup grated cheese. Place on the top rack and turn the broiler on and cook for 5 minutes or until the cheese is melted and barely turning brown.

Frequently Asked Questions about Scalloped Potatoes

• What is good to serve with scalloped potatoes? We love scalloped potatoes with ham – which is the most commmon combination, I believe. However scalloped potatoes are also good with mealoaf, sloppy joes, and other roasted meats. It’s also delicious served alongside green vegetables (like green beans, brocolli, or asperegus), 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 between scalloped potatoes and au gratin potatoes lies in the way 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? f your scalloped potatoes taste bland, it could be because they need more spices. Potatoes can be quite bland on their own, but the good news is, the addition of mushroom soup in this recipe will add in some extra flavor.
• What kind of potatoes should I use for scalloped potatoes? Russet or Yukon Gold potatoes are the most recommended kinds. Russet potatoes work well for scalloped potatoes because of their high starch content, which helps bind the dish together and create a creamy texture. However, be sure to slice them thinly and evenly to ensure even cooking. Yukon Gold potatoes are ideal for scalloped potatoes due to their creamy texture and slightly buttery flavor. Their thin skin also means you can leave them unpeeled for added texture and nutrients in your dish.

Other Yummy Potatoes Recipes

• Classic Creamy Potato Salad Recipe with Egg
• Potato Pizza Casserole in the crock pot
• Sausage Stuffed Baked Potatoes
• Old Fashion Potato Soup (so yummy served with this drop dumpling recipe)

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