Easy Scalloped Potatoes with Mushroom Soup Recipe

Scalloped potatoes with mushroom soup is a simplified casserole recipe that uses canned cream of mushroom soup as the creamy base instead of making a traditional roux. This approach creates tender potato slices in a rich, savory sauce with minimal preparation time, typically requiring just potatoes, soup, milk, cheese, and seasonings baked until golden and bubbly.

The Ultimate Comfort Food Simplified

Scalloped potatoes with mushroom soup transforms a traditionally labor-intensive dish into an accessible weeknight meal. This recipe variation gained popularity during the mid-20th century when canned soups became pantry staples, offering home cooks a reliable shortcut without sacrificing flavor. The mushroom soup provides consistent creaminess and umami depth that complements the potatoes perfectly.

Essential Ingredients for Perfect Results

Creating the best scalloped potatoes with mushroom soup requires attention to ingredient quality and proportions. Here's what you'll need for a standard 9x13 inch casserole serving 6-8 people:

Ingredient	Quantity	Notes
Potatoes (russet or Yukon Gold)	3 pounds	Thinly sliced (1/8 inch thick) for even cooking
Cream of mushroom soup	2 cans (10.5 oz each)	Regular or condensed version
Milk	1 cup	Whole milk recommended for richness
Shredded cheese	1½ cups	Cheddar, Swiss, or Gruyère work well
Butter	3 tablespoons	Melted for the topping
Breadcrumbs	½ cup	Panko adds nice crunch
Seasonings	As needed	Salt, pepper, garlic powder, onion powder

Step-by-Step Preparation Guide

Follow these instructions for foolproof scalloped potatoes with mushroom soup that come out perfectly every time:

1. Prep the potatoes: Peel and thinly slice potatoes to uniform thickness using a mandoline or sharp knife. Immediately place slices in cold water to prevent browning.
2. Prepare the sauce: In a large bowl, combine both cans of mushroom soup, milk, 1 cup shredded cheese, and seasonings. Whisk until smooth.
3. Layer the casserole: Drain potatoes thoroughly. In a greased 9x13 inch baking dish, create alternating layers of potatoes and sauce, finishing with a potato layer.
4. Add the topping: Mix melted butter, breadcrumbs, and remaining cheese. Sprinkle evenly over the top layer.
5. Bake uncovered: Cover with foil and bake at 350°F for 60 minutes. Remove foil and bake another 20-25 minutes until golden brown and potatoes are tender when pierced with a knife.
6. Rest before serving: Let stand 10-15 minutes to allow the sauce to thicken slightly.

Pro Tips for the Best Scalloped Potatoes

Master this easy scalloped potatoes recipe with cream of mushroom soup using these professional techniques:

• Slice potatoes uniformly: Inconsistent thickness leads to uneven cooking. A mandoline slicer ensures perfect 1/8 inch slices.
• Don't skip the resting time: Cutting into the casserole too soon causes the sauce to run out. The 10-15 minute rest allows proper setting.
• Enhance canned soup flavor: Sauté 4 ounces of fresh mushrooms in 1 tablespoon butter before adding to the soup mixture for deeper mushroom flavor.
• Prevent soggy potatoes: Pat potato slices completely dry before layering to avoid watery results.
• Test for doneness: Potatoes should offer slight resistance when pierced with a knife, not be completely soft, as they'll continue cooking while resting.

Variations to Customize Your Casserole

While the classic easy scalloped potatoes with mushroom soup recipe satisfies most palates, these variations can elevate your dish:

• Bacon lovers version: Add 6 ounces of cooked, crumbled bacon between layers for smoky richness.
• Vegetable boost: Layer thinly sliced onions, leeks, or even cauliflower between potato slices for added nutrition.
• Herb infusion: Stir 1 tablespoon fresh thyme or rosemary into the sauce mixture before assembling.
• Dairy-free option: Use plant-based milk and cheese alternatives with condensed mushroom soup (check label for dairy content).
• Spicy kick: Add ¼ teaspoon cayenne pepper or a few dashes of hot sauce to the soup mixture.

Serving Suggestions and Pairings

This versatile side dish complements many main courses. Consider these pairings for a complete meal:

• Perfect with roasted turkey, especially for holiday meals
• Complements grilled steak or pork chops for weeknight dinners
• Serves as a satisfying vegetarian main when topped with a fried egg
• Pairs well with green beans almondine or roasted Brussels sprouts
• Accompanies ham or meatloaf beautifully for Sunday dinners

Storage and Reheating Instructions

Proper storage ensures your homemade scalloped potatoes using mushroom soup maintain quality:

• Refrigeration: Store cooled leftovers in an airtight container for up to 4 days.
• Freezing: Freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in refrigerator before reheating.
• Oven reheating: Cover with foil and bake at 325°F until heated through (25-35 minutes). Add a splash of milk if drying out.
• Skillet method: For crispy edges, reheat individual portions in a buttered skillet over medium-low heat.
• Avoid microwave: While convenient, microwaving often makes the texture gummy rather than creamy.

Frequently Asked Questions

Can I use fresh mushrooms instead of canned soup?

Yes, you can substitute homemade mushroom sauce for canned soup. Sauté 8 ounces sliced mushrooms with 1 diced onion in 3 tablespoons butter until golden. Add 2 tablespoons flour, cook 1 minute, then gradually whisk in 2 cups milk until thickened. Season with salt, pepper, and 1 teaspoon thyme. This creates a fresher-tasting alternative to canned mushroom soup in scalloped potatoes.

Why are my scalloped potatoes still hard after baking?

Hard potatoes usually indicate insufficient cooking time or uneven slicing. Potatoes should be sliced no thicker than 1/8 inch and baked until a knife meets slight resistance. If potatoes remain hard, cover tightly with foil and return to oven for 15-20 minute increments, checking periodically. High oven temperatures can cause the outside to cook too quickly while the center remains underdone.

How can I prevent my scalloped potatoes from becoming watery?

Watery scalloped potatoes typically result from inadequate potato drying or skipping the resting period. After slicing, thoroughly dry potatoes with clean kitchen towels. Let the casserole rest 10-15 minutes after baking to allow the sauce to thicken. Using condensed mushroom soup rather than regular strength can also help maintain proper consistency in your quick scalloped potatoes recipe with mushroom soup.

Can I make scalloped potatoes ahead of time?

Absolutely. Assemble the casserole up to 24 hours in advance, cover tightly, and refrigerate. Add 15-20 minutes to the initial covered baking time if starting from cold. For best results with your best scalloped potatoes with mushroom soup and cheese, let it sit at room temperature for 30 minutes before baking. The flavors meld beautifully when prepared ahead, often improving the overall taste.