Recipe For Scalloped Potatoes Using Mushroom Soup

I've always been a fan of the almighty potato. French fries to mashed taters’ and everything in between. It only took a couple of months on a low carb diet to realize that potatoes are literally my FAVORITE food. After trying a really bad version of scalloped potatoes, I set out to find a perfect recipe for them and this is it. Enter Scalloped Potatoes with Mushroom Soup.

There are a few boxes that I need checked when it comes to making the perfect scalloped potatoes. Number one? The consistency of the potatoes. The worst is when they are undercooked, so timing and testing before pulling them out of the oven is everything.

Secondly, the flavor. Lastly... creaminess. If you can nail all three, you have a winner. This recipe promises the possibility of all three.

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These scalloped potatoes are also perfect to make ahead of time, too. They're really easy to reheat when you are ready to serve them.

Here are the simple ingredients used to make this yummy potato recipe. There are a couple more ingredients than I prefer for a recipe, but I promise they are all commonly sourced and you probably have the spices and staples like milk on hand already.

This recipe is pretty simple to put together. It involves making a dreamy creamy sauce, layering with potatoes and cheese and baking to absolute perfection.

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@Dawn Lopez, Celery salt makes a great substitute for celery seeds because it's only made up of celery seeds and salt! If you decide to use celery salt instead of celery seeds in a recipe, you'll want to reduce the amount of salt used elsewhere in the recipe.

Hiya! Sorry about that, thanks for bringing this to my attention. The celery salt is the typo. The recipe only calls for celery seed.

Says to preheat oven to 350, but does not give baking time-just jumps to how to reheat if made earlier. Very confusing.Some more great side dishes for every day or holidays include my Carrot Raisin Salad, Cast Iron Skillet Potatoes, Creamed Peas, and my Pumpkin & Mushroom Risotto. You may also like my Creamed Sweetcorn recipe - easy, quick, and delicious!

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Using mushroom soup adds so much flavor and is a great shortcut for putting this recipe together. I buy the healthier version when using any canned soups, as it doesn't have the dreaded MSG added and tends to be lower in sodium as well.

I like to use a higher starch potato for my scalloped potatoes, as they hold together better without falling apart. Russet is high in starch and is a great choice and the type I used for this recipe.

Scalloped potatoes are a great side dish for every day, but also perfect for special occasions like Thanksgiving, Christmas, or Easter dinner. Serve them alongside roasted chicken or turkey, ham, or meatloaf.

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Other sides that complement scalloped potatoes are green beans, glazed carrots, or corn on the cob. In addition, salad is always a great choice for pairing with almost any side dish or entree.

Leftovers can be stored safely in the refrigerator for 2-3 days. Alternately, you can freeze the scalloped potatoes after cooking and cooling for up to 3 months.

If you are preparing for a special dinner, these creamy scalloped potatoes are a perfect side dish choice to wow your guests and having them asking for your recipe. You can make them ahead of time to save time on the day of your event.

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Simply follow all the instructions up to the cooking, cover, and refrigerate up to 2 days in advance. If you really want to save time, you can also cook it in advance. Then cool and refrigerate for a day or two before your dinner.

When it's time to get it ready, simply reheat it in the oven on 350 F for 45-50 minutes until it's bubbly and hot all the way through. When you're ready to cook the scalloped potatoes, set them out of the refrigerator while heating up the oven and cook as directed.

If you tried this creamy Scalloped Potatoes with Mushroom Soup recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

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I love this creamy scalloped potatoes recipe for its creamy, savory, luscious goodness! You'll definitely want seconds just like my whole family!

Calories: 157 kcal | Carbohydrates: 9 g | Protein: 8 g | Fat: 10 g | Saturated Fat: 6 g | Polyunsaturated Fat: 0.4 g | Monounsaturated Fat: 3 g | Trans Fat: 0.1 g | Cholesterol: 28 mg | Sodium: 635 mg | Potassium: 242 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 381 IU | Vitamin C: 5 mg | Calcium: 233 mg | Iron: 1 mg