These oven baked creamy mushroom potatoes are the kind of simple casserole that earns a permanent spot in the dinner rotation. With sliced Yukon gold potatoes, canned cream of mushroom soup, and just a few pantry-friendly additions, you get a rich, cozy side dish that feels especially welcome on chilly evenings, holiday tables, or any night when you want something filling and dependable without a lot of fuss.
Serve these potatoes alongside baked chicken, meatloaf, pork chops, or a simple green salad for a balanced meal. They also fit right in with ham at Easter, turkey at Thanksgiving, or pot roast on a Sunday supper table, and a spoonful of extra black pepper on top makes them especially nice with roasted vegetables or buttered green beans.
Oven Baked 5-Ingredient Creamy Mushroom Potatoes
Servings: 6
Ingredients
2 pounds Yukon gold potatoes, thinly sliced
Directions
1. Preheat the oven to 375°F and lightly grease a 9x13-inch casserole dish.
2. Wash the Yukon gold potatoes and slice them thinly, about 1/8 inch thick, so they cook evenly.
3. In a medium bowl, stir together the cream of mushroom soup, sour cream, garlic powder, and 1 cup of the shredded cheddar cheese until well combined.
4. Layer the sliced potatoes evenly in the prepared casserole dish, then spread the soup mixture all over the top to cover the potatoes as evenly as possible.
5. Cover the dish tightly with foil and bake for 50 minutes, or until the potatoes are nearly tender when pierced with a fork.
6. Remove the foil, sprinkle the remaining 1/2 cup cheddar cheese over the top, and return to the oven for 15 to 20 minutes, until the potatoes are fully tender and the top is hot and lightly golden.
7. Let the casserole rest for 10 minutes before serving so the sauce can settle and the potatoes can slice and scoop more neatly.
Variations & Tips
For extra flavor: Add a little black pepper, dried onion flakes, or a spoonful of sautéed onions to the sauce mixture if you want a little more depth without changing the heart of the recipe.
For picky eaters: Keep the seasoning simple and use mild cheddar so the casserole stays creamy and familiar. If your family prefers a smoother texture, make sure the potato slices are very thin so everything bakes up soft and easy to serve.
Make-ahead tip: Assemble the casserole a few hours ahead, cover, and refrigerate. When ready to bake, let it sit at room temperature for about 20 minutes first so the dish bakes more evenly.
Cheese swap: Monterey Jack, Colby, or a mild mozzarella-cheddar blend all work nicely here if that is what you already have in the refrigerator.
