Recipe by Denyse
"A warm and cozy comfort food that goes great with anything, fancy or plain. Use whatever type of condensed cream soup you like. I normally use broccoli, mushroom, or chicken depending on the accompanying entree. Use any milk, but not cream or half and half."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
peeled, cubed potatoes
1 (10.75 ounce) can
condensed cream of mushroom soup
1 1/4 cups
ground black pepper
About 2 hours before we had 20 people in for dinner, my husband convinced me that we didn't have enough side dishes. My pantry was bare except for an abundance of potatoes and I didn't want plain baked. I checked in with this site and found scalloped (since I had never made them before). I sliced up some Kielbasa and grated some cheddar cheese and layered them in this recipe. My guests raved about it! Denyse is right about this being a great dish for fancy meal. PS I used mushroom soup.
Even with adding the onion soup mix, we still thought this recipe lacked in flavor. I probably wouldn't make this again. Sorry :(
We enjoyed this very much. I used cream of onion soup and didn't use the sliced onion. I used red skin potatoes and sliced them very thin. I didn't peel them. I mixed the soup, milk, pepper, shredded sharp cheddar cheese, 1/4 teaspoon ground mustard and 1/4 teaspoon of paprika with 1 heaping tablespoon of corn starch and then poured over the potatoes. They cooked up thick and creamy and delicious.
This is a great recipe. It's just like the one my mom made when I was a kid. To make it a bit less bland, soak the raw potatoes in cold salt water for a couple hours. Drain them and par boil them with a can of chicken broth in the water. This gives the potatoes more flavor and cuts down on the baking time.
I tried this recipe because it was simple. After reading the reviews I modified it slightly by adding salt to each layer, adding a little crushed garlic to the milk & soup, sprinkling the top with crushed rosemary, and baking it at 450 for one hour covered. Then I topped it with French Fried Onion rings and let it brown in the oven for an additional 10 minutes. It was great! Will definitely serve this at a dinner party.
My mom used to make this when I was young. She used sliced potatoes and 2 cans cream of mushroom soup. a can of mushrooms. A cup to a cup and a half of milk. cover untill 3/4 cooked then take cover off and let brown. These are the best scalloped Potatoes ever!!!!!!!
I added ham and cheese and cut back on the pepper. My kids really liked this recipe, but it was a bit soupy and could have used some more seasonings. Next time I'll cut back on the milk and add some salt and seasonings.
Very good! You can vary it by putting different cream soups. Sometimes cream of mushroom, sometimes cream of potato, cream of chicken, broccolli, etc.
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Scalloped Potatoes
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 30
Bunny cakes, lamb cakes, chocolate eggs, and carrot cakes to nibble on.
Breakfast casseroles, drinks, fancy eggs, and brunch ideas for a sweet Easter event.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make creamy, incredibly tender scalloped potatoes.
Watch how to make doubly delicious twice-baked potatoes.
Amazing bakers with crisp, golden skin and light, fluffy insides.