Scalloped Potatoes with Cream of Mushroom Soup Recipe

Scalloped potatoes with cream of mushroom soup is a simplified, creamy comfort food recipe that uses condensed soup as a base for the sauce. This approach creates a rich, flavorful dish with minimal preparation time compared to traditional recipes that require making a roux from scratch. The cream of mushroom soup adds depth of flavor while ensuring a perfectly creamy texture without curdling or separating.

The Ultimate Creamy Scalloped Potatoes Recipe

If you're looking for an easy, reliable side dish that delivers rich comfort food satisfaction, scalloped potatoes with cream of mushroom soup is your answer. This approach transforms a potentially fussy recipe into a weeknight-friendly dish that still delivers the creamy, cheesy goodness everyone loves. The condensed soup provides consistent texture and flavor while significantly reducing preparation time.

Why This Recipe Works

Traditional scalloped potatoes require making a béchamel sauce from scratch, which can be tricky for novice cooks. Using cream of mushroom soup as the base solves several common problems:

• Eliminates the risk of lumpy sauce
• Guarantees consistent creaminess
• Reduces active preparation time by 15-20 minutes
• Adds savory umami flavor that complements the potatoes
• Creates a perfectly baked texture without drying out

Essential Recipe Information

Prep Time	Cook Time	Total Time	Servings	Difficulty
20 minutes	60 minutes	80 minutes	6-8	Easy

Ingredients You'll Need

For the perfect scalloped potatoes with cream of mushroom soup, gather these ingredients:

• 2 lbs russet potatoes, peeled and thinly sliced (1/8 inch)
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1 cup milk or half-and-half
• 1 cup shredded sharp cheddar cheese
• ½ cup grated Parmesan cheese
• 2 tablespoons butter, melted
• 1 small onion, finely diced
• 1 teaspoon garlic powder
• ½ teaspoon paprika
• Salt and black pepper to taste
• ¼ cup breadcrumbs or crushed crackers for topping

Step-by-Step Preparation

1. Prep potatoes: Peel and thinly slice potatoes to uniform thickness using a mandoline or sharp knife. Place slices in cold water to prevent browning.
2. Prepare sauce: In a large bowl, combine cream of mushroom soup, milk, ½ cup cheddar cheese, melted butter, onion, garlic powder, paprika, salt and pepper. Mix until smooth.
3. Layer potatoes: Drain potatoes and pat dry. In a greased 9x13 inch baking dish, create alternating layers of potatoes and sauce, finishing with a layer of sauce on top.
4. Add finishing touches: Sprinkle remaining cheddar and Parmesan cheeses over the top, followed by breadcrumbs.
5. Bake: Cover with foil and bake at 350°F for 45 minutes. Remove foil and bake an additional 15-20 minutes until potatoes are tender and top is golden brown.
6. Rest: Let stand 10 minutes before serving to allow the sauce to set properly.

Pro Tips for Perfect Results

Master this easy scalloped potatoes recipe with cream of mushroom soup by following these professional tips:

• Uniform slicing is crucial: Potatoes cut to consistent thickness (about 1/8 inch) will cook evenly. A mandoline slicer works best for this.
• Don't skip the resting time: Allowing the dish to rest for 10 minutes after baking helps the sauce thicken to the perfect consistency.
• Prevent browning: Keep sliced potatoes in cold water until ready to use, then drain and pat thoroughly dry before layering.
• Enhance flavor: For homemade-style taste, add 1 tablespoon of fresh thyme or rosemary to the sauce mixture.
• Avoid sogginess: If using lower-fat milk, reduce to ¾ cup to maintain proper sauce consistency.

Common Mistakes to Avoid

Even with this simplified recipe for scalloped potatoes using canned soup, certain pitfalls can affect your results:

• Using waxy potatoes: Russets or Yukon Golds work best; avoid red potatoes which hold too much moisture.
• Skipping the drying step: Wet potato slices will dilute your sauce and create a watery texture.
• Overbaking: Check potatoes at 55 minutes total baking time to prevent drying out.
• Using low-sodium soup without adjustment: If using low-sodium condensed soup, increase added salt by ¼ teaspoon.
• Cutting potatoes too thick: Thick slices won't cook through properly in the recommended time.

Variations and Substitutions

This versatile recipe for creamy mushroom scalloped potatoes adapts well to different preferences and dietary needs:

• Dairy-free version: Substitute coconut milk for dairy milk and use dairy-free cheese alternatives.
• Gluten-free option: Use a gluten-free condensed soup and gluten-free breadcrumbs for topping.
• Meat lovers: Add ½ cup cooked, crumbled bacon between layers for extra flavor.
• Vegetable boost: Layer in thinly sliced leeks or mushrooms between potato slices.
• Spicy kick: Add ¼ teaspoon cayenne pepper to the sauce mixture for a subtle heat.

Serving Suggestions

This quick scalloped potatoes with condensed soup makes an excellent side dish for various main courses:

• Pair with roasted chicken or turkey for a classic comfort meal
• Complement grilled steak or pork chops for a hearty dinner
• Accompany holiday ham or roast beef for special occasions
• Enjoy with a simple green salad for a satisfying vegetarian meal
• Top with sour cream and chives for an extra-special presentation

Storage and Reheating Instructions

Proper storage ensures your baked scalloped potatoes with mushroom soup maintain their quality:

• Refrigeration: Store leftovers in an airtight container for up to 4 days.
• Freezing: Freeze portions for up to 2 months; thaw overnight in refrigerator before reheating.
• Oven reheating: Cover with foil and bake at 325°F until heated through (20-25 minutes).
• Stovetop method: Gently reheat individual portions in a covered skillet with a splash of milk.
• Avoid microwave: For best texture, skip the microwave which can make potatoes rubbery.

Can I use fresh mushrooms instead of cream of mushroom soup?

Yes, you can substitute fresh mushrooms, but the preparation becomes more complex. Sauté 8 ounces of sliced mushrooms with 2 tablespoons of butter until golden, then mix with 1 ½ cups of béchamel sauce (made from 2 tablespoons butter, 2 tablespoons flour, and 1 ½ cups milk). This homemade version requires more effort than using condensed soup but provides a fresher mushroom flavor.

Why are my scalloped potatoes still hard after baking?

Potatoes remain hard when slices are too thick or not uniform. For perfect results, slice potatoes to 1/8-inch thickness using a mandoline. Also ensure you're using starchy potatoes like russets that break down properly during baking. If potatoes are still firm, cover and bake an additional 15-20 minutes, checking periodically.

How can I make this recipe healthier?

To create a lighter version of this comfort food scalloped potatoes recipe, substitute low-fat milk for regular milk, use reduced-fat cheese, and increase the ratio of potatoes to sauce. You can also add nutritional value by layering in thinly sliced vegetables like zucchini or leeks. For fewer calories, reduce the cheese topping or eliminate it entirely while maintaining the creamy texture from the soup base.

Can I prepare scalloped potatoes with cream of mushroom soup ahead of time?

Yes, you can assemble the dish up to 24 hours in advance. Layer the potatoes and sauce in your baking dish, cover tightly, and refrigerate. When ready to bake, add 10-15 minutes to the covered baking time since you're starting with a cold dish. Do not add the breadcrumb topping until just before baking to prevent sogginess.