I love this creamy scalloped potatoes with mushroom soup recipe for its luscious, savory goodness! You'll definitely want seconds just like my whole family! Pairs well with my London Broil in the Slow Cooker.
Some more great side dishes for every day or holidays include my Carrot Raisin Salad, Cast Iron Skillet Potatoes, Creamed Peas, and my Pumpkin & Mushroom Risotto. You may also like my Creamed Sweetcorn recipe - easy, quick, and delicious!
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.
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💖 Why You'll Love This Recipe
- Easy - Simple steps to follow like peeling and slicing potatoes, then adding the ingredients to your oven dish and cooking. Takes a bit, but so worth it!
- Delicious - So hearty and delicious and goes with just about anything you're serving!
- Great for special occasions - Simple ingredients, but presents as a treat that's great for serving at special times.
🥘 Ingredients
📖 Ingredient Notes / Variations
- Potatoes: I like to use russet potatoes due to the higher starch content. Yukon Gold is also a good choice. This extra starch helps to thicken the sauce nicely, while softening readily during cooking.
- Cream of mushroom soup: Use condensed soup, which means it is concentrated and would need liquid added in order to eat it as a normal portion of soup. This means it's thicker and adds a nice creaminess to the recipe.
- Broth: I like to use beef broth or stock due to the flavor, but you can use chicken or vegetable if you prefer.
(See recipe card below for ingredient quantities and full recipe instructions)
🔪 Step-By-Step Instructions
Step 1: Peel, wash, and slice the potatoes in ⅛-inch slices (image 1).
Step 2: Wash, trim, and chop scallions (image 2).
Step 3: Add scallions, cream soup, sour cream, broth, parmesan, thyme, garlic powder, salt, and black pepper to medium sized bowl and mix together well (image 3).
Step 4: With softened butter, coat bottom and sides of a 13 x 9 baking pan (image 4).
Step 5: With half the potatoes, line the bottom of the pan, overlapping to keep them from lying flat (image 5).
Step 6: Cover potato layer with half the cream sauce mixture, spreading evenly to coat the potatoes (image 6).
Step 7: Layer the rest of the potatoes over the sauce, overlapping slightly (image 7).
Step 8: Cover the potatoes with the rest of the sauce mixture, making sure to coat all of the potatoes (image 8).
Step 9: Cover and cook 45 minutes on 450F. Uncover and cook 15 more minutes or until browned and bubbly.
(Scroll down for full recipe and print capabilities)
💭 Expert Cooking Tips
- 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.
- Make sure to blend the sauce well before pouring over the potatoes, so that the flavors are evenly distributed through the dish.
- Using a mandolin slicer can be quite handy and a nice time saver for this process. Peeling and slicing should take about 10 minutes depending on your skill level (and potential helpers you have in the kitchen).
- 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!
🧐 Recipe FAQs
I like to use a higher starch potato for my scalloped potatoes, as they help to thicken the sauce a bit and soften nicely during cooking. Russet is high in starch and is a great choice and the type I used for this recipe. Yukon Gold is also a high-starch potato and a good option for 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.
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.
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.
🥔 More Yummy Potato Recipes
If you tried this creamy Scalloped Potatoes with Mushroom Soup recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
📋 Recipe
Creamy Scalloped Potatoes with Mushroom Soup
Ingredients
- 2-3 pounds Russet potatoes (about 5 large)
- 1 10.5 ounce can cream of mushroom soup
- 2 teaspoon dry thyme
- 1 teaspoon garlic powder
- ½ cup sour cream
- 1 cup parmesan cheese, grated
- 1 bunch scallions (½-¾ cup, chopped)
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¾ cup beef broth
- butter ,softened (for greasing pan)
Instructions
- Preheat oven to 450F.
- 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 10 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 potatoes 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 a lid or foil.
- Bake for 45 minutes covered.
- Uncover and check doneness level with a fork or knife. Cook uncovered 15 more minutes or until potatoes are done and top is browned.
Notes
- 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.
- Make sure to blend the sauce well before pouring over the potatoes, so that the flavors are evenly distributed through the dish.
- Using a mandolin slicer can be quite handy and a nice time saver for this process. Peeling and slicing should take about 10 minutes depending on your skill level (and potential helpers you have in the kitchen).
J.Ruby says
I made these to have with baked ham . They were easy to make. ,and the family said they were delicious to eat. I will be making them again. Great recipes.
Sally says
So happy to hear - thanks for letting me know!
JoAnn says
Looking for a different way to make scalloped potatoes. These sound delicious. I will definitely be trying them.
Stacie says
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.
Sally says
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!
Sue says
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.
Sally says
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!
Amelia says
This looks incredible, I always love trying new recipes! I know this will be a hit, thanks so much for sharing!!
Sally says
Thanks Amelia! Hope you and your family love it!
Mahy says
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.
Sally says
Thanks Mahy!
Elena says
Pure comfort food! Love this recipe
Sally says
Thanks Elena! We do too!
Danielle says
Fantastic side for so many great mains. And I love how easy it is to follow the recipe - just perfect!
Sally says
Thanks Danielle!
Katie says
Made it for the family and it was a hit!
Sally says
Glad to hear, Katie! Thanks for letting me know!
Julie says
Oh my this looks so delicious!
Sally says
Yes it is! Give it a go and let me know how yours turns out!
LaReta McFarland says
Do you use any flour?
Sally says
No flour is used, LaReta, as the cream soup thickens the potato dish. Thanks for your question!
Dawn Conklin says
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!
Sally says
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!