Best Scalloped Potatoes with Mushroom Soup

Here’s my go-to recipe for scalloped potatoes with mushroom soup, featuring thin layers of tender potatoes, creamy mushroom soup, and plenty of melted cheese that creates the perfect comfort food casserole.

This dish shows up at every holiday gathering in our house, and for good reason – it’s simple to make and always leaves empty dishes at the end of the meal. I often make an extra pan just to have leftovers for lunch the next day. Because let’s be honest, these potatoes might taste even better reheated!

What Kind of Potatoes Should I Use?

While this recipe calls for gold potatoes, you’ve actually got several good options for making scalloped potatoes. Gold potatoes (also called Yukon Gold) are a great choice because they have a naturally buttery flavor and hold their shape well when cooked. Russet potatoes work nicely too, though they tend to break down a bit more during cooking. For the best results, try to slice your potatoes about 1/8 inch thick – a mandoline slicer makes this job much easier and helps ensure even cooking. Just make sure to avoid using red potatoes, as their waxy texture isn’t ideal for this creamy dish.

Options for Substitutions

This creamy potato dish is pretty adaptable – here are some handy swaps you can try:

• Gold potatoes: While gold potatoes give the best buttery texture, you can use russet or red potatoes too. Just keep the slices thin and consistent for even cooking.
• Cream of mushroom soup: Out of mushroom soup? Cream of chicken or cream of celery soup work great. For a vegetarian option, try cream of potato soup instead.
• Colby Jack and Cheddar cheese: Feel free to mix up the cheese combo – Monterey Jack, Gruyere, or even Mozzarella can work. Just make sure to use at least one medium-sharp cheese for good flavor.
• Sour cream: Plain Greek yogurt makes a good substitute for sour cream. If you’re out of both, you can add an extra 1/2 cup of milk instead.
• Bacon crumbles: These can be skipped for a vegetarian version, or replaced with ham bits. For a similar smoky taste without meat, try adding 1/2 teaspoon of smoked paprika.
• Full-fat milk: You can use 2% milk, but the sauce won’t be as rich. For extra creaminess, half-and-half works great too.

Watch Out for These Mistakes While Cooking

The biggest challenge when making scalloped potatoes is achieving even cooking – slicing your potatoes too thick or unevenly can lead to some pieces being undercooked while others turn mushy, so aim for uniform 1/8-inch thick slices (using a mandoline slicer makes this task much easier). Getting the sauce consistency right is crucial – rushing the roux by not cooking the flour and butter long enough can result in a grainy texture, so make sure to cook this mixture for at least 2-3 minutes until it’s golden and smells nutty. Another common mistake is uncovering the dish too early during baking – keep it covered with foil for the first 45 minutes to ensure the potatoes cook through properly, then remove the foil for the final 15-20 minutes to achieve that golden-brown top. For extra creamy results, let the casserole rest for 15 minutes after baking – this allows the sauce to thicken and settle, making it easier to serve and even more flavorful.

What to Serve With Scalloped Potatoes?

These rich and creamy scalloped potatoes make an excellent side dish that pairs wonderfully with simple protein options like baked chicken, grilled steak, or roasted pork chops. To balance out the richness of the potatoes, try serving them alongside some steamed green vegetables like broccoli, asparagus, or green beans. For a complete Sunday dinner spread, you could add a fresh garden salad with a light vinaigrette dressing and some warm dinner rolls. Since these potatoes are pretty filling, keeping the rest of your meal simple and straightforward is the way to go!

Storage Instructions

Keep Fresh: These creamy scalloped potatoes will stay good in the fridge for up to 4 days when stored in an airtight container. The cheese sauce might thicken up a bit in the fridge, but don’t worry – it’ll become creamy again when reheated!

Freeze: While you can freeze these potatoes, the texture might change a bit since dairy-based dishes can sometimes separate when frozen. If you decide to freeze them, they’ll keep for up to 3 months in a freezer-safe container. Just know they might not be quite as creamy as when fresh.

Reheat: To warm up your leftovers, pop them in the oven at 350°F for about 20-25 minutes, covered with foil. You can also microwave individual portions for 2-3 minutes, stirring halfway through. If the sauce seems too thick, just add a splash of milk while reheating.

Make Ahead: You can assemble this dish up to 24 hours in advance and keep it covered in the fridge. Just add an extra 10-15 minutes to the baking time when cooking from cold. This is super handy for holiday meal prep!

Preparation Time	20-30 minutes
Cooking Time	50-60 minutes
Total Time	70-90 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2500
• Protein: 55-65 g
• Fat: 130-150 g
• Carbohydrates: 220-240 g

Ingredients

• 6 medium-sized gold potatoes, about 5 cups when sliced
• 1/3 cup chopped sweet onions
• 1/3 cup bacon crumbles
• 3 tablespoons butter (choose either salted or unsalted)
• 3 tablespoons plain all-purpose flour
• 1 cup full-fat milk
• 1 can cream of mushroom soup (10.5 oz.)
• 1 teaspoon celery seed
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup sour cream
• 1 cup shredded colby jack cheese
• 1 cup shredded mild cheddar cheese

Step 1: Prepare the Baking Dish and Potatoes

Preheat your oven to 350 degrees F.

Butter or use a non-stick cooking spray to coat a 9 x 9-inch baking dish and set it aside.

Clean the potatoes thoroughly, peel them, and slice to approximately 1/8 to 1/4 inch thick.

A mandolin or a sharp knife can be used for this step.

Place the sliced potatoes in a medium-sized bowl filled with cold water to prevent browning and remove some starch.

Set this bowl aside.

Step 2: Cook the Bacon and Onions

In a medium-sized saucepan over medium heat, add bacon bits and chopped onions.

Once the onions begin to become translucent, add butter and stir until it melts completely.

This will form the base flavors for your sauce.

Step 3: Make the Sauce

Slowly sprinkle in the flour, whisking continuously until a thick mixture forms.

Pour in the milk and the cream of mushroom soup, whisking the mixture over medium heat until thick and well-combined.

Add any desired spices and mix thoroughly.

Remove the saucepan from the heat and stir in the sour cream until the sauce is smooth.

Set the sauce aside.

Step 4: Assemble the Potato Layers

Drain the sliced potatoes from the water and pat them dry.

Begin assembling by placing approximately 1/3 of the potato slices evenly in the prepared baking dish.

Sprinkle about 1/2 cup of shredded cheese over the potatoes.

Pour 1/2 of the milk mixture over this layer, spreading it evenly.

Layer with another 1/3 of the sliced potatoes followed by another 1/2 cup of shredded cheese.

Add the remaining milk mixture and then the final layer of potatoes.

Finish with a sprinkle of the remaining cheese.

Step 5: Bake and Serve

Place the assembled baking dish into the preheated oven.

Bake uncovered for 50 to 60 minutes, until the top is golden, and the potatoes are tender when pierced with a fork.

Once baked to perfection, remove the dish from the oven, allow it to cool just slightly, then serve and enjoy your creamy, cheesy potato dish!