Creamy Scalloped Potatoes

Creamy Scalloped Potatoes are a simple side dish for any meal. Easy enough for family dinners and delicious enough for holiday celebrations. 

This potato casserole is so simple to make and will compliment everything from your favorite grilled steak to the Thanksgiving turkey or Christmas Ham. 

Creamy Scalloped Potatoes ~ Easy Potato Casserole

This secret to this super creamy and delicious potato recipe is to make it with homemade cream of mushroom soup. It’s slow baked and topped with plenty of cheese and crispy bacon. A surefire hit for any special occasion meal. 

Ingredients Needed:

• Butter
• Potatoes
• Cream of Mushroom Soup
• Cheddar Cheese
• Cooked Bacon
• Parsley

Step-by-Step Instructions for Creamy Scalloped Potatoes:

• Butter an 8 x 8  casserole dish. Set aside.

• Scrub and peel potatoes.
• Slice into 1/8 inch slices. A mandoline works great to get the slices even. 
• Place the potatoes in the prepared baking dish. They can be layered flat or stacked standing up on the edges. 

• Pour cream of mushroom soup over the potatoes, getting it down in between the layers. 

• Cover with aluminum foil. Place on a rimmed baking sheet to catch any spills if the casserole bakes over in the oven. Bake about 1 hour 30 minutes. 

• Remove the foil.

• Sprinkle shredded cheese over the top and add crumbled bacon.
• Return to the oven for about 5- 10 minutes until cheese is melted. 

• Remove from oven and allow to rest about 15 minutes before serving.
• Garnish with fresh parsley if desired.

Recipe Notes and Variations:

• Make a Smaller or Larger Casserole: This recipe is pretty simple to scale, for every pound of potatoes, use about 1 cup of cream of mushroom soup. 
• Cheese: We used cheddar cheese, Swiss cheese, smoked gouda or gruyere are also great choices. Use your favorite or a combination. 
• Storage: Cover casserole with plastic wrap or aluminum foil and store in the refrigerator up to 4 days. 
• Reheat: Reheat in a foil covered casserole in an oven safe dish at 350° for about 20 minutes. Potatoes can also be heated in a skillet, add a splash of milk if needed. Stir until heated through.
• Cream of Mushroom Soup: We used our homemade cream of mushroom soup. Canned cream of mushroom soup can be used. Mix can soup with a can of milk before pouring over the potatoes. If you aren’t a mushroom fan, cream of chicken or cream of celery soup will work too. 

More Potato Recipes You Will Love:

• Twice Baked Potato Casserole
• Cheesy Hashbrown Casserole
• Bacon Hashbrown Casserole
• Potato Gratin

Add these creamy scalloped potatoes to your next holiday dinner or celebration dinner menu. It’s amazing comfort food that is beyond simple to put together and one of the best side dishes for any meal.

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5 from 2 votes

Creamy Scalloped Potatoes

Creamy Scalloped Potatoes are a simple side dish for any meal. Easy enough for family dinners and delicious enough for holiday celebrations. 

Prep Time15 minutes mins

Cook Time1 hour hr 40 minutes mins

Total Time1 hour hr 55 minutes mins

Course: Side Dishes

Cuisine: American

Keyword: creamy potato bake, potato casserole, potato casserole with cream of mushroom soup

Servings: 10 servings

Calories: 261kcal

Author: Milisa

Ingredients

• 1 tablespoon softened butter
• 3 pounds potatoes peeled and sliced thin
• 3 cups cream of mushroom soup
• 2 cups shredded cheddar cheese
• 3 slices cooked bacon crumbled
• fresh parsley optional garnish

Instructions

• Butter an 8 x 8  casserole dish. Set aside.
• Place the potatoes in the prepared baking dish. They can be layered flat or stacked standing up on the edges. 
• Pour cream of mushroom soup over the potatoes, getting it down in between the layers. 
• Cover with aluminum foil and place on a rimmed baking sheet. Bake about 1 hour 30 minutes. 
• Remove the foil, sprinkle shredded cheese over the top and add crumbled bacon.
• Return to the oven for about 5- 10 minutes until cheese is melted. 
• Remove from oven and allow to rest about 15 minutes before serving.
• Garnish with fresh parsley if desired.

Notes

• Make a Smaller or Larger Casserole: This recipe is pretty simple to scale, for every pound of potatoes, use about 1 cup of cream of mushroom soup. 
• Cheese: We used cheddar cheese. Swiss cheese, smoked gouda or gruyere are also great choices. Use your favorite or a combination. 
• Storage: Cover casserole with plastic wrap or aluminum foil and store in the refrigerator up to 4 days. 
• Reheat: Reheat in a foil covered casserole in an oven safe dish at 350° for about 20 minutes. Potatoes can also be heated in a skillet, add a splash of milk if needed. Stir until heated through.
• Cream of Mushroom Soup: We used our homemade cream of mushroom soup. Canned cream of mushroom soup can be used. Mix can soup with a can of milk before pouring over the potatoes. If you aren't a mushroom fan, cream of chicken or cream of celery soup will work too. 

Nutrition

Serving: 1g | Calories: 261kcal | Carbohydrates: 31g | Protein: 10g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Cholesterol: 30mg | Sodium: 319mg | Fiber: 3g | Sugar: 2g