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Scalloped Potatoes with Mushroom Soup

A comforting and delicious scalloped potatoes recipe made with creamy mushroom soup and layers of cheese. Perfect for a cozy dinner or side dish.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dinner, Side Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 potatoes medium size, gold potatoes. (Approximately 5 cups sliced)
  • 1/3 cup Sweet Onions chopped
  • 1/3 cup turkey bacon Bits
  • 3 tablespoons Butter I used unsalted, but you can use salted
  • 3 tablespoons Unbleached All-Purpose Flour
  • 1 cup Whole Milk
  • 10.5 oz Cream of Mushroom Soup 1 can
  • 1 teaspoon Celery Seeds
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Salt
  • 0.5 teaspoon Ground Pepper
  • 0.5 cup Sour Cream
  • 1 cup Shredded Colby Jack
  • 1 cup Shredded Mild Cheddar

Method
 

  1. Preheat the oven to 350 degrees F
  2. Butter a 9 x 9 baking dish. Set aside.
  3. Clean, peel, and slice the potatoes thinly. Place in cold water. Set aside.
  4. In a saucepan, add turkey bacon bits and chopped onions.
  5. Add the butter and mix until melted over medium heat.
  6. Add the flour and whisk until blended and thick.
  7. Add the milk and cream of mushroom soup. Whisk until combined.
  8. Add the spices and mix until incorporated.
  9. Take off the heat and add the sour cream. Mix until combined. Set aside.
  10. Pat dry the sliced potatoes, and place 1/3 in the baking dish.
  11. Sprinkle some shredded cheese over the potatoes. About ½ cup.
  12. Add 1/2 of the milk mixture, spread evenly.
  13. Add 1/3 of the sliced potatoes
  14. Add about ½ cup shredded cheese
  15. Add the remaining milk mixture.
  16. Add the remaining of the potatoes
  17. Sprinkle it with the remaining cheese.
  18. Bake uncovered, in preheated oven for 50 to 60 minutes
  19. Bake until golden, and the potatoes are tender.
  20. Serve and enjoy

Notes

For a richer flavor, use heavy cream instead of milk.