Creamy Scalloped Potatoes
📜 Collection: Jill Collection | ✍️ Attribution: Unknown | 📂 Category: Sides A comforting and easy scalloped potatoes recipe featuring a rich, creamy sauce made from canned cheese and mushroom, chicken, or celery soup. Baked to bubbly perfection, it is the ultimate hearty side dish for any family meal.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 30 mins | None | 6–8 Servings |
🔪 Key Equipment
- Large pot
- Mixing bowl
- Casserole dish
- Knife
- Cutting board
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 3 to 4 pounds | Potatoes | Peeled and sliced 1/4-inch thick |
| 1 can | Cheddar Cheese Soup | Undiluted |
| 1 can | Cream of Mushroom Soup, Cream of Chicken Soup, or Cream of Celery Soup | Undiluted |
| As needed | Extra shredded Cheese | For garnish |
Instructions
Step 1: Prep and Boil
- Preheat oven to 350°F. Grease a casserole dish.
- Place the 3 to 4 pounds potatoes in a large pot of water and boil them until just tender. Drain well.
Step 2: Assemble and Bake
- In a separate bowl, mix the 1 can cheddar cheese soup and 1 can cream of mushroom soup, cream of chicken soup, or cream of celery soup together.
- Spread a thin layer of the soup mixture on the bottom of the prepared casserole dish.
- Add a layer of the drained, cooked potatoes.
- Continue creating alternating layers of soup and potatoes, making sure to end with a final layer of the soup mixture on top.
- Sprinkle the extra shredded cheese for garnish over the top layer.
- Bake for approximately 30 minutes, or until the casserole is hot and bubbly.
💡 Make-Ahead & Storage: Assemble the casserole ahead of time and refrigerate for up to 24 hours before baking; add an extra 10-15 minutes to the baking time if baking straight from the fridge.
Original Recipe Scan
