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Scalloped Potatoes With Mushroom Soup And Cheese Recipe

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Scalloped Potatoes Recipes, Veggie dishes, Scalloped potatoes
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Description

Scalloped potatoes with mushroom soup and cheese is a classic comfort food that is perfect for a family dinner or a holiday meal. This dish is made with thinly sliced potatoes that are layered with a creamy mushroom soup and cheese sauce. It's then baked in the oven until the potatoes are tender and the cheese is melted and bubbly. The result is a rich and delicious dish that will leave you feeling satisfied and happy.

Prep Time

The prep time for this recipe is approximately 15 minutes.

Cook Time

The cook time for this recipe is approximately 1 hour.

Ingredients

  • 6 large potatoes, peeled and thinly sliced
  • 1 can of condensed cream of mushroom soup
  • 1 cup of milk
  • 1 cup of shredded cheddar cheese
  • 1/2 cup of grated Parmesan cheese
  • 1/2 teaspoon of garlic powder
  • 1/2 teaspoon of onion powder
  • Salt and pepper to taste
  • 2 tablespoons of butter

Equipment

  • 9x13 inch baking dish
  • Large mixing bowl
  • Whisk
  • Knife
  • Cutting board

Method

  1. Preheat your oven to 375°F (190°C).
  2. In a large mixing bowl, whisk together the condensed cream of mushroom soup, milk, cheddar cheese, Parmesan cheese, garlic powder, onion powder, salt, and pepper until well combined.
  3. Add the thinly sliced potatoes to the bowl and toss until the potatoes are well coated in the mixture.
  4. Grease a 9x13 inch baking dish with butter.
  5. Layer the potato slices in the baking dish, making sure to spread them out evenly.
  6. Pour any remaining mixture over the potatoes.
  7. Cover the dish with foil and bake for 45 minutes.
  8. Remove the foil and bake for an additional 15-20 minutes or until the potatoes are tender and the cheese is melted and bubbly.
  9. Remove from the oven and let cool for a few minutes before serving.
  10. Serve hot and enjoy!

Notes

  • If you want to make this dish ahead of time, you can prepare it up until the point of baking. Cover the dish with foil and refrigerate for up to 24 hours. When you're ready to bake, remove the foil and bake as directed.
  • If you want to make this dish vegetarian, you can use a can of condensed cream of celery soup instead of the cream of mushroom soup.
  • If you want to add some extra flavor, you can sprinkle some chopped fresh herbs on top of the dish before baking. Rosemary, thyme, and parsley all work well.

Nutrition Info

  • Serving size: 1 cup
  • Calories: 265
  • Total fat: 11g
  • Saturated fat: 7g
  • Cholesterol: 35mg
  • Sodium: 470mg
  • Total carbohydrates: 30g
  • Dietary fiber: 3g
  • Sugars: 3g
  • Protein: 11g

Recipe FAQ

Can I use a different type of cheese?

Yes, you can use any type of cheese that melts well. Some good options include Gruyere, Monterey Jack, or mozzarella.

Can I use fresh mushrooms instead of condensed soup?

Yes, you can sauté some sliced mushrooms in butter and add them to the dish instead of using condensed soup.

Can I use sweet potatoes instead of regular potatoes?

Yes, you can use sweet potatoes instead of regular potatoes for a sweeter twist on this classic dish.

Recipe Tips

  • Make sure to slice the potatoes thinly so that they cook evenly.
  • You can use a mandoline slicer to help you get even slices.
  • Feel free to adjust the seasoning to your liking. You can add more or less garlic powder, onion powder, salt, and pepper depending on your preferences.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat leftovers in the oven or microwave until heated through.

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