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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.
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.
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. 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.
Creamy Scalloped Potatoes with Mushroom Soup
Ingredients
- 1-1/2 pounds Russet potatoes (about 6 medium)
- 1 10.5 ounce can cream of mushroom soup
- 2 tsp dry thyme
- 1 Tbsp garlic, minced
- 1/2 cup sour cream
- 1 cup parmesan cheese, grated
- 2 green onions, chopped, about 1/4 cup
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1 cup beef broth
- 1 Tbsp butter
Instructions
- Preheat oven to 375 F.
- Peel and slice the potatoes (1/8-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
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!