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Baked Scalloped Potatoes

"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."
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1 h 30 m servings 234 cals
Original recipe yields 8 servings


  • Calories:
  • 234 kcal
  • 12%
  • Fat:
  • 3.3 g
  • 5%
  • Carbs:
  • 41g
  • 13%
  • Protein:
  • 9 g
  • 18%
  • Cholesterol:
  • 3 mg
  • 1%
  • Sodium:
  • 270 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 2 quart casserole dish.
  2. Layer potatoes and onions into the casserole dish. Combine soup, milk and pepper in a bowl, then pour soup mixture over the potatoes and onions. The soup mixture should almost cover the potatoes and onion, if it does not add extra milk.
  3. Cover dish and bake in preheated 375 degrees F (190 degrees C) oven for 60 minutes or until the potatoes are cooked through. At 30 minutes, remove the casserole from the oven and stir once before returning the dish to the oven. Remove from oven and serve.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 168
  1. 207 Ratings

Most helpful positive review

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 plai...

Most helpful critical review

Even with adding the onion soup mix, we still thought this recipe lacked in flavor. I probably wouldn't make this again. Sorry :(

Most helpful
Most positive
Least positive

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 plai...

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,...

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 ...

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 w...

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 co...

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 ad...

Very good! You can vary it by putting different cream soups. Sometimes cream of mushroom, sometimes cream of potato, cream of chicken, broccolli, etc.

Add cheese for a different taste!

Very easy to prepare. I only had a can of cream of asaragus soup and it came out fine.