Baked Scalloped Potatoes


Baked scalloped potatoes with mushroom soup go well with any entrée, whether fancy or plain. Use whatever type of condensed cream soup you like — I normally switch it up based on what I'm serving it with.

Prep Time:
25 mins
Cook Time:
1 hrs
Total Time:
1 hrs 25 mins


  • 1 (10.5 ounce) can condensed cream of mushroom soup

  • 1 ¼ cups milk, or more as needed

  • ½ teaspoon ground black pepper

  • 6 large potatoes, peeled and sliced

  • 1 medium onion, diced


  1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 2-quart casserole dish.

  2. Whisk condensed soup, milk, and pepper together in a bowl.

  3. Layer potatoes and onion in the prepared casserole dish. Pour soup mixture over top; it should almost cover potatoes and onion. If it doesn't, add more milk.

  4. Cover and bake in the preheated 375 degrees F (190 degrees C) oven until potatoes are tender, about 1 hour, stirring halfway through.


You can use any type of milk, but don't use cream or half-and-half.

Nutrition Facts (per serving)

234 Calories
3g Fat
41g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 234
% Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 5%
Cholesterol 3mg 1%
Sodium 270mg 12%
Total Carbohydrate 41g 15%
Dietary Fiber 6g 20%
Total Sugars 4g
Protein 9g
Vitamin C 59mg 295%
Calcium 64mg 5%
Iron 2mg 11%
Potassium 1294mg 28%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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