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–+ servings
creamy mushroom scalloped potatoes

Scalloped Potatoes with Mushroom Soup

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Prep Time 15 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Course Side
Cuisine American
Servings 6 servings

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

For best results, ensure the potato slices are evenly thin to allow even cooking. When layering the potatoes, try to avoid overlapping too much, as this helps them cook evenly and absorb more flavor from the soup mixture. Adding a breadcrumb topping before the last baking phase can add a delightful crunch if desired.
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