Baked Scalloped Potatoes

Baked Scalloped Potatoes

Denyse 0

"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."

Ingredients 1 h 30 m {{adjustedServings}} servings 234 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • 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

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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.
Tips & Tricks
Slow Cooker Easy Baked Potato Soup

This may be the simplest potato soup ever.

Baked Potato Soup I

This soup combines potatoes with bacon, cheese, and the works.

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Reviews 159

  1. 196 Ratings


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.


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.

patty crocker

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.