This little casserole is what I reach for on cold evenings when I want something that tastes like home but doesn’t ask much of me. It’s a pared‑down, four‑ingredient take on old Amish scalloped potatoes, the kind of dish you’d see on a church basement potluck line or a Sunday table out here in the Midwest. Instead of fussing with a roux and grating cheese, we lean on a can of cheddar cheese soup and just two simple helpers, poured right over raw sliced potatoes in a casserole dish. It bakes up into a bubbling, golden pan of creamy potatoes that brings everyone drifting into the kitchen asking what smells so good.
Serve these scalloped potatoes piping hot, straight from the casserole dish, with a simple green vegetable like peas, green beans, or a tossed salad to balance the richness. They’re wonderful alongside baked ham, meatloaf, roasted chicken, or pork chops, and they hold well on a warm setting if you’re waiting on latecomers. For a cozy meatless supper, I’ll sometimes just add sliced tomatoes and a basket of warm rolls or cornbread and call it a meal.
4-Ingredient Amish Scalloped PotatoesServings: 6
Ingredients
2 1/2 to 3 pounds russet or Yukon Gold potatoes, peeled and thinly sliced (about 1/8-inch thick)
1 (10.5-ounce) can condensed cheddar cheese soup
1 3/4 cups whole milk (or 2% milk)
1 teaspoon salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
Soft butter or nonstick spray, for greasing the casserole dish (optional)
Directions
Preheat your oven to 350°F (175°C). Lightly grease a 2- to 2 1/2-quart casserole dish with soft butter or nonstick spray so the potatoes don’t stick.
Peel the potatoes and slice them into thin rounds, about 1/8-inch thick. Try to keep the slices even so they cook at the same rate. Spread the sliced raw potatoes evenly in the prepared casserole dish, separating any slices that want to cling together.
In a medium bowl or large measuring cup, whisk together the condensed cheddar cheese soup, milk, salt, and black pepper until the mixture is smooth and pourable. It will be fairly thick but should still pour slowly.
Standing over the casserole dish, pour the cheddar soup mixture evenly over the sliced raw potatoes, making sure to cover as much of the surface as you can. Gently jiggle or tap the dish on the counter so the sauce works its way down between the potato slices.
Cover the casserole tightly with foil. Place the dish on the middle rack of the preheated oven and bake for about 45 minutes, until the potatoes are beginning to soften when pierced with a fork.
Carefully remove the foil and return the casserole to the oven. Continue baking, uncovered, for another 25 to 35 minutes, or until the top is bubbly and lightly golden and the potatoes are very tender all the way through when tested with a fork or knife.
Once done, remove the dish from the oven and let the scalloped potatoes rest for 10 to 15 minutes before serving. This short rest lets the sauce thicken slightly and makes it easier to spoon out neat servings. Taste and add a pinch more salt and pepper on top if you like, then bring the casserole to the table while it’s still good and hot.
Variations & Tips
If you’d like to stretch this dish into more of a main course, tuck 1 to 1 1/2 cups of diced cooked ham or smoked sausage in among the raw potato slices before you pour on the soup mixture; it turns into a hearty one-pan supper. For extra flavor without adding more ingredients, use very freshly ground black pepper and sprinkle a bit more over the top before baking uncovered. You can also swap part of the milk for evaporated milk or half-and-half for a richer, creamier sauce. If you prefer a little color, sprinkle the finished casserole with chopped fresh parsley or sliced green onions. To help the potatoes cook evenly, keep the slices thin and uniform, and if your oven runs hot, lay a loose piece of foil over the dish during the last 15 minutes so the top doesn’t over-brown. Leftovers reheat nicely, covered, in a low oven or in the microwave with a splash of milk to loosen the sauce.
