Why This Recipe Is a Keeper
Before we dive into the method, here is why these scalloped potatoes will become a family favorite.
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Only 4 ingredients. Potatoes, soup, milk, cheese.
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No roux required. The soup does the thickening.
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One bowl. Minimal cleanup.
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Hands-off baking. The oven does the work.
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Creamy and cheesy. Everything you want in scalloped potatoes.
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Budget-friendly. Potatoes and canned soup are inexpensive.
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Crowd-pleasing. Everyone loves cheesy potatoes.
Ingredients
Servings: 6
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2 1/2 pounds russet or Yukon Gold potatoes, thinly sliced (about 1/8 inch)
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1 (10.5-ounce) can condensed cream of mushroom soup
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1 1/2 cups whole milk
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3 cups shredded sharp cheddar cheese, divided
Ingredient Notes
Russet or Yukon Gold potatoes: Russet potatoes are starchy and become tender and creamy. Yukon Golds are slightly waxy and hold their shape better. Both work beautifully. Peel the potatoes for a classic, smooth texture. Leave the skins on for a more rustic dish. Slice the potatoes thinly and evenly, about 1/8 inch thick. A mandoline is the best tool for this job.
Condensed cream of mushroom soup: Use the standard 10.5-ounce can. Do not add water. The condensed soup is meant to be used as is. The soup provides creaminess, savory flavor, and thickening power. Cream of chicken or cream of celery soup can be substituted.
Whole milk: Whole milk creates the richest, creamiest sauce. The fat content helps the sauce thicken and prevents curdling. Reduced-fat milk will work but the sauce will be thinner. Do not use skim milk.
Sharp cheddar cheese: Sharp cheddar provides bold, tangy flavor that stands up to the creamy sauce. Shred your own cheese from a block if possible. Pre-shredded cheese contains anti-caking agents that can affect melting. Divide the cheese into three portions for layering.
Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat your oven to 375°F (190°C). Line a 9×13-inch baking pan with aluminum foil, allowing some overhang on the sides to make cleanup easier. Lightly grease the foil with a bit of oil or nonstick spray so the potatoes and cheese release easily.
Step 2: Make the Sauce
In a medium bowl, whisk together the condensed cream of mushroom soup and the whole milk until smooth. This mixture will act as your sauce, replacing the traditional roux and cream in classic scalloped potatoes.
Step 3: Slice the Potatoes
Peel the potatoes if you like, then slice them very thinly, about 1/8 inch thick. You can use a mandoline for even slices, but a sharp knife and a steady hand work just fine. Try to keep the slices similar in thickness so they cook evenly.
Step 4: First Layer
Spread a thin layer of the soup-milk mixture over the bottom of the prepared pan. Arrange about one-third of the sliced potatoes in an even layer over the sauce. Overlap them slightly like shingles so there are no large gaps.
Step 5: First Cheese and Sauce
Sprinkle about one-third of the shredded cheddar cheese evenly over the potatoes. Spoon or pour about one-third of the remaining soup-milk mixture over the cheese, letting it drip down between the slices.
Step 6: Repeat the Layers
Repeat the layering process two more times: potatoes, cheese, then soup-milk mixture. Finish with a generous layer of cheese on top. The pan will look quite full, but the potatoes will settle as they bake.
Step 7: Cover and Bake
Cover the pan tightly with foil, tenting it slightly so the cheese on top does not stick. Place the pan on a baking sheet to catch any bubbling over. Bake for 45 minutes.
Step 8: Uncover and Continue Baking
After 45 minutes, carefully remove the foil. Return the pan to the oven. Continue baking, uncovered, for 25 to 35 minutes. The scalloped potatoes are ready when the potatoes are very tender when pierced with a knife and the top is deeply golden and bubbling around the edges.
Step 9: Crisp the Top (Optional)
For extra crispy edges and a more bronzed top, you can move the pan to the upper third of the oven for the last 5 to 10 minutes of baking. Watch closely so the cheese does not burn.
Step 10: Rest and Serve
Remove the pan from the oven. Let the scalloped potatoes rest for at least 10 to 15 minutes. This short rest allows the sauce to thicken and the layers to settle, making it easier to cut neat squares with those irresistible browned, bubbly edges.
How to Serve Scalloped Potatoes
These creamy, cheesy potatoes are versatile enough to accompany almost any main course.
With Roast Chicken: A classic pairing. The creamy potatoes complement the roasted bird.
With Ham: Scalloped potatoes and ham are a match made in comfort food heaven.
With Pork Chops: Serve alongside pan-seared or baked pork chops.
With Meatloaf: The creamy potatoes balance the rich, savory meatloaf.
With Roast Beef: Perfect for Sunday supper.
With Steak: Rich, creamy potatoes are wonderful with a grilled steak.
With a Green Salad: A simple salad with a tangy vinaigrette cuts through the richness.
Variations & Tips
Make It With Cream of Chicken Soup: Substitute cream of chicken soup for the mushroom.
Make It With Gruyère: Substitute half of the cheddar with Gruyère for a nutty, sophisticated flavor.
Make It With Bacon: Sprinkle crumbled cooked bacon between the layers.
Make It With Onion: Add 1/2 cup of finely chopped onion to the sauce mixture.
Make It With Garlic: Add 1 teaspoon of garlic powder to the sauce.
Make It With Thyme: Add 1 teaspoon of dried thyme to the sauce.
Make It With Parmesan: Sprinkle 1/4 cup of grated Parmesan cheese over the top during the last 10 minutes of baking.
Make It With Leftover Ham: Add diced ham between the layers.
Make It in a Slow Cooker: Layer ingredients in a 5- to 6-quart slow cooker. Cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours.
Pro Tips for Absolute Success
Slice the potatoes thinly and evenly. Thick or uneven slices will not cook through. A mandoline is highly recommended.
Do not add water to the soup. The condensed soup is meant to be used as is. Adding water will thin the sauce.
Layer the potatoes like shingles. Overlapping the slices ensures there are no gaps and the casserole holds together.
Cover tightly with foil. A tight seal traps the steam that cooks the potatoes. A loose seal will let steam escape, and the potatoes may end up undercooked.
Let the casserole rest before serving. The 10 to 15 minute rest allows the sauce to thicken. Skipping this step results in a thinner, runnier dish.
Use a baking sheet under the pan. The casserole may bubble over. A baking sheet catches any drips and keeps your oven clean.
Frequently Asked Questions
Can I use a different potato?
Russet and Yukon Gold are best. Red potatoes are waxy and may not become as tender. They can be used but the texture will be different.
Can I use low-fat milk?
Whole milk is strongly recommended. Low-fat milk will produce a thinner sauce. The casserole may not set properly.
Can I make this ahead of time?
Yes. Assemble the casserole completely but do not bake it. Cover and refrigerate for up to 24 hours. Bake as directed, adding 10 to 15 minutes to the covered bake time.
Can I freeze this casserole?
Freezing is not recommended. The texture of the potatoes and the sauce will degrade upon thawing. The sauce may separate. This dish is best fresh.
How long do leftovers last in the refrigerator?
Store in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven covered with foil or in the microwave.
Why are my potatoes still hard?
Your potato slices were too thick, or you did not bake them long enough. Slice the potatoes thinner next time. Bake covered for an additional 10 to 15 minutes.
Why is my casserole watery?
You used low-fat milk or did not let it rest before serving. Use whole milk. Let the casserole rest for a full 15 minutes.
Can I add more cheese?
Yes. Use up to 4 cups of shredded cheese.
Can I add meat to this casserole?
Yes. Add diced ham, crumbled bacon, or cooked sausage between the layers.
Can I use a different cheese?
Yes. Monterey Jack, provolone, or a blend of Italian cheeses all work.
The Roux-Free Secret
Traditional scalloped potatoes rely on a roux. Butter and flour cooked together, then thinned with milk. It is a classic technique. But it is not the only way.
This recipe uses condensed cream of mushroom soup as the base. The soup already contains the thickeners and seasonings you need. You simply whisk it with milk to create a pourable sauce. As the casserole bakes, the starches in the soup and the potatoes work together to create a creamy, silky texture.
The result is a dish that tastes just as rich and satisfying as the traditional version. But it takes half the time and uses half the dishes.
Keep potatoes in your pantry. Keep canned soup in your cupboard. Keep milk and cheese in your fridge. This recipe is the reason why.
Recipe Card
Prep Time: 20 minutes
Cook Time: 45 minutes covered, plus 25–35 minutes uncovered
Rest Time: 10–15 minutes
Total Time: Approximately 1 hour 45 minutes
Yield: 6 servings