These baked scalloped potatoes are the definition of simple comfort food—thinly sliced potatoes layered with onions and baked in a rich, creamy sauce until perfectly tender.
The addition of condensed soup creates a silky, flavorful base that coats every bite, making this dish both easy to prepare and incredibly satisfying.
Perfect as a side for weeknight dinners or holiday spreads, this recipe is endlessly versatile.
You can swap in different cream soups depending on your main dish, making it a reliable go-to no matter what’s on the menu.
With minimal prep and big flavor payoff, it’s a classic you’ll come back to again and again.
Prep Time: 25 mins
Cook Time: 1 hr
Total Time: 1 hr 25 mins
Servings: 8
Ingredients
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 1 ¼ cups milk, or more as needed
- ½ teaspoon ground black pepper
- 6 large potatoes, peeled and thinly sliced
- 1 medium onion, diced
Directions
- Preheat your oven to 375°F (190°C). Lightly grease a 2-quart casserole dish.
- In a medium bowl, whisk together the condensed soup, milk, and black pepper until smooth.
- Layer the sliced potatoes and diced onion evenly in the prepared dish.
- Pour the soup mixture over the potatoes, ensuring they are mostly covered. Add a bit more milk if needed to reach the top layer.
- Cover the dish with foil and bake for about 1 hour, stirring halfway through, until the potatoes are fork-tender.
Chefs Notes
- For added flavor, try using cream of chicken, celery, or cheddar soup instead of mushroom.
- Slice potatoes evenly to ensure consistent cooking.
- A sprinkle of shredded cheese on top during the last 10 minutes of baking adds a golden, bubbly finish.
- Avoid using heavy cream or half-and-half, as it can make the dish overly rich and affect texture.