If you’re looking for a super simple classic Scalloped Potatoes recipe, then this is the recipe for you!
The origin of scalloped potatoes is thought to have been somewhere in England in the late 1800’s. And there are many versions of them that have surfaced over the years. I have recipes for Cheesy Scalloped Potatoes, Mushroom Dill Scalloped Potatoes and even Pumpkin Scalloped Potatoes. But this recipe is a throwback to the quite common classic recipe of the 70’s, using cream of mushroom soup as the base for the sauce.
- cream of mushroom soup
- chopped fresh parsley
- salt and pepper
Cream of chicken soup may be substituted for the cream of mushroom soup. You can use regular, russet potatoes for this recipe. Peel them and slice them. Other kinds of potatoes will work well too. Red potatoes may be used, and you can even leave the peel-on, if you’d like!
How to make Scalloped Potatoes:
Make the sauce first. It’s a simple mix of cream of mushroom soup, milk, parsley and pepper. Fill a square casserole dish with layers of potatoes, onions and sauce. Add little pieces of butter on top and a generous sprinkle of salt. Cover the casserole dish with foil and bake for one hour. Then remove the foil and bake for an additional 15 minutes.
That extra 15 minutes allows the top of your scalloped potatoes to get nice and golden brown. And it forms a bit of a crust on top, which is pretty tasty.
This recipe has been on the RecipeGirl website for a long time. One email received from a RecipeGirl reader: “These are the best scalloped potatoes I’ve ever made. They tasted even better the second day! My guests loved them!” That’s a nice endorsement.
Dish out individual servings. Scalloped potatoes are great served with chicken recipes and I especially love to eat them with roast beef. Enjoy!
- One 10.5-ounce can cream of mushroom soup
- ½ cup milk
- ¼ cup chopped fresh Italian parsley
- dash of freshly ground black pepper
- 4 cups thinly sliced potatoes
- 1 medium onion, sliced thinly
- 1 tablespoon butter, cut into little pieces
- dash of paprika
- salt, to taste
- Preheat the oven to 375 degrees F.
- In a medium bowl, combine the soup, milk, parsley and pepper.
- In a large 1½-quart casserole, arrange alternate layers of potatoes, onion and sauce. Dot the top with butter and sprinkle with paprika.
- Cover the dish with foil, and bake for 1 hour. Uncover and bake an additional 15 minutes, or until the potatoes are tender.
- *If desired, use cream of chicken soup in place of cream of mushroom.