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Creamy Scalloped Potatoes with Mushroom Soup

Indulge in the comforting flavors of creamy scalloped potatoes, elevated with the rich taste of mushroom soup. This dish is a perfect side for any meal, offering a delightful blend of textures and savory goodness.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2-3 pounds Russet potatoes about 5 large
  • 10.5 ounce cream of mushroom soup
  • 2 tsp dry thyme
  • 1 tsp garlic powder
  • 0.5 cup sour cream
  • 1 cup parmesan cheese, grated
  • 0.625 cup scallions ½-¾ cup, chopped
  • 0.5 tsp salt
  • 0.5 tsp ground black pepper
  • 0.75 cup beef broth
  • butter softened (for greasing pan)

Method
 

  1. Preheat oven to 450F.
  2. Peel and slice the potatoes (1/8-inch thickness).
  3. Mix all ingredients besides potatoes and butter in a bowl.
  4. Butter the bottom and sides of a 8 x 8 casserole dish.
  5. Layer half of the potatoes in the dish, overlapping.
  6. Cover potatoes with half of the sauce mixture, then layer the remaining potatoes and top with remaining sauce.
  7. Cover with a lid or foil.
  8. Bake for 45 minutes covered.
  9. Uncover and cook 15 more minutes or until potatoes are done and top is browned.

Notes

For a richer flavor, use heavy cream instead of beef broth.