Scalloped potatoes have long been one of those dependable casserole dishes that show up on Midwestern tables when the weather turns cool or the family all gathers in from the fields and the school bus. This oven baked 5-ingredient mushroom scalloped potatoes recipe leans on a pantry shortcut with canned cream of mushroom soup, then layers it over tender Yukon gold potatoes with just a few simple additions for a supper dish that feels hearty, thrifty, and downright comforting. It is the kind of meal that fills the kitchen with a cozy smell and always seems to draw folks back for one more spoonful.
Serve these mushroom scalloped potatoes alongside baked ham, roast chicken, pork chops, or even a simple plate of buttered green beans for a meatless supper. A crisp salad with a tart vinaigrette, steamed broccoli, or glazed carrots helps balance the creamy richness, and warm dinner rolls are mighty good for catching every bit of sauce left on the plate.
Oven Baked 5-Ingredient Mushroom Scalloped Potatoes
Servings: 6
Ingredients
2 cans (10.5 ounces each) condensed cream of mushroom soup
5 medium Yukon gold potatoes, peeled and thinly sliced
1 medium yellow onion, thinly sliced
2 cups shredded cheddar cheese
1/2 cup milk
Directions
1. Preheat the oven to 375°F and lightly grease a 9x13-inch casserole dish.
2. In a medium bowl, stir together the cream of mushroom soup and milk until smooth and spreadable.
3. Arrange half of the sliced potatoes in the casserole dish, then top with half of the sliced onion, half of the soup mixture, and half of the shredded cheddar cheese.
4. Repeat the layers with the remaining potatoes, onion, soup mixture, and cheddar cheese, spreading the top evenly so the potatoes are well covered.
5. Cover the dish tightly with foil and bake for 45 minutes.
6. Remove the foil and continue baking for 25 to 30 minutes, until the potatoes are tender and the top is bubbling and lightly browned.
7. Let the casserole rest for 10 minutes before serving so the sauce can settle and the slices hold together better when spooned out.
Variations & Tips
Add a little seasoning: If you keep salt, black pepper, garlic powder, or a pinch of dried thyme on hand, any of them can be stirred into the soup mixture for a little extra depth. Since canned soup and cheese already bring some salt, season lightly and taste as you go when possible.
Make it heartier: For a fuller one-dish supper, tuck in a layer of diced ham, cooked bacon, or shredded rotisserie chicken between the potatoes. That turns this humble side into a sturdy main dish fit for a busy weeknight.
Choose your cheese: Sharp cheddar gives this casserole a familiar old-fashioned flavor, but Monterey Jack, Colby, or a mixture of cheeses works just fine too. A little extra cheese sprinkled over the top for the last 10 minutes of baking makes a prettier browned finish.
Slice evenly: Thin, even potato slices are the secret to tender scalloped potatoes. If some pieces are thick and some are thin, the dish can bake unevenly, so a mandoline or a steady sharp knife is worth the trouble.
Rest before serving: It may be tempting to scoop it up right away, but letting the casserole sit after baking helps the creamy sauce thicken. That short rest makes each serving neater and keeps the sauce from running all over the plate.