Picture yourself savoring a warm, comforting plate of scalloped potatoes with mushroom soup, where each bite feels like a cozy embrace.
This classic dish is incredibly easy to prepare, bringing a sense of indulgence with minimal effort.
As the layers of tender potatoes, creamy mushroom soup, and melted cheddar cheese bake together, they transform into a golden, bubbly masterpiece.
Let’s bring this delightful dish to life and make it a family favorite!
Kitchen Tools Required
- 1 large baking dish
- 1 medium saucepan
- 1 cutting board
- 1 sharp knife
- 1 whisk
- 1 spoon
Ingredients
- 4 cups potatoes, thinly sliced
- 1 can (10.5 ounces) condensed cream of mushroom soup
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1/2 cup onion, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter
- 1 teaspoon garlic powder
- 1 tablespoon fresh parsley, chopped (optional)
Cook & Prep Time
To efficiently manage your time while preparing and cooking Scalloped Potatoes with Mushroom Soup, you can follow this timeline:
Timeline:
- Reading the Recipe (5 minutes)
- Familiarize yourself with the recipe instructions and ingredients list.
- Preheat the Oven (2 minutes)
- Set the oven to 375°F (190°C) to preheat while you start prepping.
- Prep Ingredients (13 minutes)
- (3 minutes): Thinly slice the potatoes using a sharp knife on the cutting board.
- (2 minutes): Finely chop the onion.
- (2 minutes): Measure out 1 cup of shredded cheddar cheese, 1 cup of milk, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1 teaspoon of garlic powder.
- (6 minutes): In a medium saucepan, combine the cream of mushroom soup and milk. Whisk until smooth and add salt, black pepper, and garlic powder. Heat until warm.
- Assemble the Dish (10 minutes)
- (2 minutes): Grease the baking dish with butter.
- (4 minutes): Layer half of the sliced potatoes in the dish, sprinkle with half of the chopped onion, and pour half of the soup mixture over the potatoes.
- (4 minutes): Repeat the layers with the remaining potatoes, onion, and soup mixture. Top with shredded cheddar cheese.
- Bake the Dish (1 hour)
- (45 minutes): Cover the dish with aluminum foil and bake.
- (15 minutes): Remove the foil and bake until the cheese is golden and bubbly.
- Resting Time (10 minutes)
- Let the dish rest to allow the flavors to meld and to cool slightly for serving.
- Optional Garnish (2 minutes)
- Chop fresh parsley and garnish before serving, if desired.
Recipe Instructions
Preheat the oven to 375°F (190°C).
In a medium saucepan, combine the cream of mushroom soup and milk, then whisk until smooth.
Add the salt, black pepper, and garlic powder to the soup mixture and heat until warm.
Grease the baking dish with butter.
Layer half of the sliced potatoes in the bottom of the prepared baking dish.
Sprinkle half of the chopped onion over the potatoes.
Pour half of the soup mixture over the potato layer.
Repeat the layers with the remaining potatoes, onion, and soup mixture.
Top with shredded cheddar cheese.
Cover the dish with aluminum foil and bake for 45 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly.
Remove from the oven and let it rest for 10 minutes before serving.
Garnish with fresh parsley if desired.
Serving Tips
- Grilled Chicken: Pair with succulent grilled chicken for a complete and hearty meal.
- Steamed Vegetables: Add a colorful medley of steamed vegetables for a healthy, balanced side.
- Green Salad: Serve with a fresh green salad to add a crisp, invigorating contrast.
- Roasted Pork: Complement with tender roasted pork for a rich, savory combination.
- Crusty Bread: Offer alongside warm, crusty bread to soak up the creamy sauce.
Storage
Store leftover scalloped potatoes in an airtight container in the refrigerator for up to 3-4 days.
Reheat in the oven or microwave until warmed through before serving again.
Freezing
To freeze scalloped potatoes, cool completely.
Then transfer to an airtight container.
Freeze for up to three months.
Thaw in the refrigerator and reheat in the oven before serving.
Reheating
To reheat scalloped potatoes with mushroom soup, cover and bake at 350°F until warmed through.
This should take around 20 minutes.
Alternatively, microwave in intervals, stirring occasionally to guarantee even heating.
Final Thoughts
Scalloped potatoes with mushroom soup is a comforting and delicious side dish that pairs wonderfully with a variety of main courses.
The combination of creamy mushroom soup and melted cheddar cheese creates a rich and savory flavor profile.
When preparing this dish, verify that the potato slices are evenly thin to promote uniform cooking.
Avoid overlapping the slices too much to allow them to absorb the flavors effectively.
Consider adding a breadcrumb topping before the final baking phase for an added crunch.
Letting the dish rest for 10 minutes after baking allows the flavors to meld together and makes serving easier.
Garnish with fresh parsley for a touch of freshness and color. Enjoy this classic recipe at your next family gathering or holiday meal.
Frequently Asked Questions
Can I Substitute the Cream of Mushroom Soup With a Different Type of Soup?
You can substitute the cream of mushroom soup with cream of chicken or celery soup. Maintain the same 10.5 ounces measurement. Adjust seasonings to complement the new flavor. Verify the soup is evenly mixed with milk for consistency.
What Are Some Good Alternatives for Cheddar Cheese in This Recipe?
You can substitute cheddar cheese with 1 cup of Gruyère for a nutty flavor, or use 1 cup of Monterey Jack for a milder taste. Guarantee even distribution over the dish for ideal melting and flavor integration.
How Can I Make This Dish Vegetarian-Friendly Without Losing Flavor?
Replace cream of mushroom soup with a homemade vegetarian version using vegetable broth, mushrooms, and cream. Substitute butter with olive oil. Guarantee rich flavors by sautéing mushrooms with garlic and onions before adding to the broth.
Is It Necessary to Peel the Potatoes Before Slicing Them?
You don’t have to peel the potatoes; leaving the skin on adds texture and nutrients. Make sure you wash them thoroughly. Use a mandoline for precise 1/8-inch slices, promoting even cooking and ideal absorption of flavors.
What Are Some Complementary Main Dishes to Serve With Scalloped Potatoes?
Pair scalloped potatoes with a roasted chicken seasoned with thyme or a grilled steak cooked to medium-rare. Enhance flavors using a red wine reduction sauce. Guarantee protein portions are 6 ounces per serving to balance the meal.
Scalloped Potatoes with Mushroom Soup
Equipment
- 1 large baking dish
- 1 Medium saucepan
- 1 Cutting board
- 1 sharp knife
- 1 Whisk
- 1 Spoon
Ingredients
- 4 cup potatoes thinly sliced
- 1 can condensed cream of mushroom soup 10.5 ounces
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1/2 cup onion finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter
- 1 teaspoon garlic powder
- 1 tablespoon fresh parsley chopped, optional
Instructions
- Preheat the oven to 375°F (190°C).
- In a medium saucepan, combine the cream of mushroom soup and milk, then whisk until smooth.
- Add the salt, black pepper, and garlic powder to the soup mixture and heat until warm.
- Grease the baking dish with butter.
- Layer half of the sliced potatoes in the bottom of the prepared baking dish.
- Sprinkle half of the chopped onion over the potatoes.
- Pour half of the soup mixture over the potato layer.
- Repeat the layers with the remaining potatoes, onion, and soup mixture.
- Top with shredded cheddar cheese.
- Cover the dish with aluminum foil and bake for 45 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly.
- Remove from the oven and let it rest for 10 minutes before serving.
- Garnish with fresh parsley if desired.
Notes
