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I love this creamy scalloped potatoes recipe for its creamy, savory, luscious goodness! You'll definitely want seconds just like my whole family!
Using mushroom soup adds so much flavor and is a great shortcut for putting this recipe together.
I buy the healthier version when using any canned soups, as it doesn't have the dreaded MSG added and tends to be lower in sodium as well.
How to Make Creamy Scalloped Potatoes
First, you will want to peel and slice your potatoes. Using a mandolin slicer can be quite handy and a nice time saver for this process.
Peeling and slicing should take about 15-20 minutes depending on your skill level (and potential helpers you have in the kitchen).
Next, you will want to assemble the cream sauce ingredients in a medium-sized bowl.
Many recipes for scalloped potatoes start first on the stove top, but this recipe for creamy scalloped potatoes with mushroom soup is done in one pan and all done in the oven.
This will save you time and clean up later. I think you will agree that this is a huge benefit for us busy moms!
You will prepare the dish for the oven by layering the potatoes in an overlapping fashion, trying not to lie any of them flat on the bottom.
Note that this is not a science, however, and it's really hard to mess it up. You just want the potatoes to slightly overlap and be somewhat even overall.
After layering half of the sliced potatoes, you will then cover them with half of the sauce mixture. Then you will layer the other half of the sliced potatoes and top with the remaining sauce.
Before putting in the oven, you will cover with foil and place on a cookie sheet to catch any spillage.
What Potatoes are Best to use for Scalloped Potatoes?
I like to use a higher starch potato for my scalloped potatoes, as they hold together better without falling apart. Russet is high in starch and is a great choice and the type I used for this recipe.
What to Serve With Creamy Scalloped Potatoes?
Scalloped potatoes are a great side dish for every day, but also perfect for special occasions like Thanksgiving, Christmas, or Easter dinner.
Serve them alongside roasted chicken or turkey, ham, or meatloaf. Other sides that complement scalloped potatoes are green beans, glazed carrots, or corn on the cob.
In addition, salad is always a great choice for pairing with almost any side dish or entree.
Creamy Scalloped Potatoes with Mushroom Soup
Ingredients
Instructions
- Preheat oven to 375 F.
- Peel and slice the potatoes (⅛-inch thickness). Using a mandolin slicer can be quite handy and a nice time saver for this process. Peeling and slicing should take about 15-20 minutes depending on your skill level (and potential helpers you have in the kitchen).
- Next, you will want to add all the ingredients besides the pototoes and butter to a medium-sized bowl and mix together thoroughly with a fork or whisk.
- With the softened butter, coat the bottom and sides of a 8 x 8 casserole dish.
- You will prepare the dish for the oven by layering half of the potatoes in an overlapping fashion in the buttered casserole dish, trying not to lie any of them flat on the bottom. This is not a science, however, and it’s really hard to mess it up. You just want the potatoes to slightly overlap and be somewhat even overall.
- After layering half of the sliced potatoes, you will then cover them with half of the sauce mixture. Then you will layer the other half of the sliced potatoes and top with the remaining sauce.
- Before putting in the oven, you will cover with foil and place on a cookie sheet to catch any spillage.
- Bake for one hour covered.
- After one hour, uncover and check doneness level with a fork or knife. Cook uncovered 30-45 more minutes or until potatoes are done and top is browned.
FAQs
Tips for Creamy Scalloped Potatoes
The potatoes take awhile to cook, so make sure to cover during the main cooking phase.
This helps the potatoes cook faster since the steam builds up over the cover to soften the potatoes. The cover also helps prevent splattering of the liquid out into the oven.
I also recommend placing the casserole dish on top of a cookie sheet to help catch any splattering that occurs after removing the covering.
Make sure to blend the sauce well before pouring over the potatoes, so that the flavors are evenly distributed through the dish.
What to Do With Leftover Scalloped Potatoes with Mushroom Soup
Leftovers can be stored safely in the refrigerator for 2-3 days. Alternately, you can freeze the scalloped potatoes after cooking and cooling for up to 3 months.
Make sure to cover the scalloped potatoes whether freezing or refrigerating.
Can you make scalloped potatoes ahead of time?
If you are preparing for a special dinner, these creamy scalloped potatoes are a perfect side dish choice to wow your guests and having them asking for your recipe.
You can make them ahead of time to save time on the day of your event. Simply follow all the instructions up to the cooking, cover, and refrigerate up to 2 days in advance.
If you really want to save time, you can also cook it in advance. Then cool and refrigerate for a day or two before your dinner.
When it's time to get it ready, simply reheat it in the oven on 350 F for 45-50 minutes until it's bubbly and hot all the way through.
When you're ready to cook the scalloped potatoes, set them out of the refrigerator while heating up the oven and cook as directed.
You may also like my Creamed Sweetcorn recipe - easy, quick, and delicious!
Scalloped potatoes are always a treat! I am definitely going to try these soon once the summer heat cools down a bit. I see you don't use milk in them. I love milk but trying new ways of making them is always good, especially when you have kids that don't tell you when you are almost out of milk. I often find out when I go to use it haha!
Dawn - I love milk too; however, the use of cream of mushroom soup in this recipe removes the need for milk. Although I seek to use whole food ingredients most of the time - sometimes a short cut is in order for us busy moms, right? Thanks for stopping by and commenting!
Oh my this looks so delicious!
Yes it is! Give it a go and let me know how yours turns out!
Made it for the family and it was a hit!
Glad to hear, Katie! Thanks for letting me know!
Fantastic side for so many great mains. And I love how easy it is to follow the recipe - just perfect!
Thanks Danielle!
Pure comfort food! Love this recipe
Thanks Elena! We do too!
Now this is a wonderful way to enjoy potatoes. Creamy, easy to make and sooo delicious! And it is great to know that you can make these potatoes in the oven and in one pan - just perfect.
Thanks Mahy!
This looks incredible, I always love trying new recipes! I know this will be a hit, thanks so much for sharing!!
Thanks Amelia! Hope you and your family love it!
My mom used to make scalloped potatoes when I was a child and it was my absolute favorite. I never found her recipe but I do know she sliced the potatoes very thin on the slice side of a box grater and used cream of mushroom soup in them. She also layed pork chops on the top of the potatoes before baking the casserole. The whole thing was so delicious. I've never been able to duplicate how she made them but I'm hoping your recipe is close.
Laying pork chops on top sounds yummy, Sue! Let me know how yours turns out - thanks for stopping by and taking the time to comment!
I have this baking in the oven now. It's not even halfway done and it already smells wonderful. I'm rating the recipe now though because I tasted the sauce before using and it is awesome. It can only get better after cooking with the potatoes, so I know this is a 5 star keeper 🙂 So simple to put together, too! Curious though...the potatoes in your photos look much thicker than the stated 1/8th inch. I used a food processor and set the slicer to 4mm which is slightly over 1/8th inch and still look thinner than the photos.
Thank you for the feedback, Stacie! I'll look into the measurements I suggested within the recipe and may need to adjust that. Thanks again!