Scalloped Potatoes

November 12, 2021

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.

Ingredients needed:

cream of mushroom soup
milk
chopped fresh parsley
salt and pepper
potatoes
onion
butter
paprika

Ingredient notes:

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!