This oven baked 3-ingredient tomato soup potato scallop is the kind of simple, comforting side dish that proves you do not need a long ingredient list to make something memorable. It has that old-fashioned casserole charm so many of us grew up with, where pantry staples and a bag of potatoes turned into a bubbling dish with tender layers and lightly browned edges. It is especially handy on busy weeknights or when you want a budget-friendly recipe that still feels cozy and homemade.
Serve these tomato soup potato scallops alongside grilled burgers, baked ham, meatloaf, pork chops, or roasted chicken. They also work well with a simple green salad, steamed green beans, or sweet corn in the summer, since the creamy tomato flavor pairs nicely with fresh, crisp vegetables and hearty main dishes.
Oven Baked 3-Ingredient Tomato Soup Potato Scallop
Servings: 6
Ingredients
6 medium russet potatoes, peeled and thinly sliced
1 can condensed tomato soup, about 10.75 ounces
1 can milk, using the empty soup can for measuring
Directions
1. Preheat the oven to 350 degrees Fahrenheit and lightly grease a 9x13-inch glass baking dish.
2. In a medium bowl, whisk together the condensed tomato soup and milk until smooth.
3. Arrange half of the sliced potatoes in an even layer in the prepared baking dish, then pour over half of the tomato soup mixture. Repeat with the remaining potatoes and soup mixture.
4. Cover the dish tightly with foil and bake for 1 hour. Remove the foil and continue baking for 20 to 30 minutes more, or until the potatoes are fork tender and the top is lightly browned around the edges.
5. Let the dish rest for 10 minutes before serving so the sauce can settle slightly and the potatoes hold their layers better when scooped.
Variations & Tips
Add onion: If you want a little more flavor while still keeping the spirit of the recipe simple, layer in one thinly sliced small onion with the potatoes. It softens as it bakes and adds a subtle sweetness.
Make-ahead tip: You can assemble the dish a few hours in advance, cover it, and refrigerate it until you are ready to bake. This is helpful on workdays when you want dinner mostly prepped before the evening rush.
Choose the right potatoes: Russet potatoes give the softest, most fork-tender texture, but Yukon Gold potatoes also work if you prefer a slightly creamier bite. Slice the potatoes evenly so they cook at the same rate.
Watch the liquid level: If your potatoes are sliced extra thick, they may need a bit more baking time. If the top starts browning too quickly before the potatoes are tender, loosely place the foil back on and continue baking until done.
Cheesy version: For a less traditional but very comforting twist, sprinkle shredded cheddar over the top during the last 10 minutes of baking. It adds a richer finish and a nicely melted topping.