John Miller
Scalloped potatoes with cream of mushroom is a classic, comforting dish that combines tender layers of potatoes with a rich, creamy sauce infused with savory mushroom flavor. This hearty casserole is perfect for family dinners, holiday gatherings, or as a side dish to complement roasted meats. The key to achieving the perfect scalloped potatoes lies in selecting the right type of potatoes, such as Yukon Gold or russets, and ensuring even slicing for consistent cooking. The cream of mushroom soup adds a velvety texture and earthy depth, while a sprinkle of cheese on top creates a golden, bubbly crust. Whether you're a seasoned cook or a beginner, mastering this recipe will elevate your culinary repertoire and leave your guests craving more.
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What You'll Learn
- Ingredients Needed: Potatoes, cream of mushroom soup, cheese, milk, butter, onion, garlic, salt, pepper
- Preparing Potatoes: Peel, slice thinly, rinse, pat dry, and layer evenly in baking dish
- Making Sauce: Mix soup, milk, spices, and cheese until smooth; pour over potatoes
- Baking Process: Cover, bake at 350°F for 45 minutes, uncover, bake 15 more minutes
- Serving Tips: Let rest 10 minutes, garnish with parsley, serve warm with roasted meats
Ingredients Needed: Potatoes, cream of mushroom soup, cheese, milk, butter, onion, garlic, salt, pepper
Scalloped potatoes with cream of mushroom soup are a classic comfort dish, but the ingredients you choose can make or break the final result. Start with potatoes—opt for thin-skinned varieties like Yukon Gold or red potatoes, as they hold their shape well during baking. Slice them uniformly, about ⅛-inch thick, to ensure even cooking. Avoid waxy potatoes like fingerlings, which can become gummy. Cream of mushroom soup serves as the base, providing richness and umami. While canned soup is convenient, consider enhancing it with fresh mushrooms sautéed in butter for a deeper flavor. This step adds texture and elevates the dish from ordinary to extraordinary.
The cheese is where you can get creative. Sharp cheddar is a popular choice for its tanginess, but Gruyère or Swiss cheese melts beautifully and adds a nutty undertone. Layer the cheese generously between potato slices, but save some for the top to create a golden, bubbly crust. Milk is essential to balance the thickness of the cream of mushroom soup. Use whole milk for creaminess, or opt for half-and-half if you prefer a more decadent dish. Gradually stir it into the soup to avoid lumps, ensuring a smooth, velvety sauce that coats the potatoes evenly.
Butter, onion, and garlic form the aromatic foundation of this dish. Sauté finely chopped onions and minced garlic in butter until translucent to release their sweetness and depth. This step is crucial—raw onions can overpower the dish, while cooked ones meld seamlessly into the sauce. Use unsalted butter to control the overall sodium level, especially if using canned soup, which can be high in salt. Speaking of seasoning, salt and pepper should be applied judiciously. Taste the sauce before adding more salt, as the cheese and soup already contribute significant flavor. Freshly ground pepper adds a subtle kick, enhancing the dish without overwhelming it.
Layering is key to achieving the perfect scalloped potatoes. Start with a light coating of butter in your baking dish to prevent sticking. Alternate layers of potatoes, sauce, and cheese, ensuring each slice is coated. End with a generous topping of cheese and a sprinkle of breadcrumbs for added crunch, if desired. Bake at 350°F (175°C) for 45–60 minutes, covering with foil for the first 30 minutes to prevent burning. The dish is done when the potatoes are tender and the top is golden brown. Let it rest for 10 minutes before serving to allow the sauce to set, ensuring clean, beautiful slices.
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Preparing Potatoes: Peel, slice thinly, rinse, pat dry, and layer evenly in baking dish
The foundation of any great scalloped potatoes dish lies in the preparation of the potatoes themselves. Peeling is the first step, removing the skin to ensure a uniform texture and appearance. While some recipes call for leaving the skin on for a rustic look, traditional scalloped potatoes typically feature peeled potatoes. Use a vegetable peeler or a sharp knife, taking care to remove only the thin outer layer to preserve as much of the potato as possible. This step is crucial for achieving a smooth, creamy dish without any fibrous distractions.
Slicing the potatoes thinly and evenly is the next critical task. Aim for slices approximately 1/8 inch thick—thin enough to cook through in the oven without becoming mushy, yet substantial enough to hold their shape. A mandoline slicer can be a game-changer here, offering precision and speed. If using a knife, take your time and maintain a steady hand. Consistency in thickness ensures that the potatoes cook at the same rate, preventing undercooked or overcooked layers in your final dish.
Rinsing the sliced potatoes is often overlooked but essential. Submerge the slices in cold water for 5–10 minutes to remove excess starch, which can cause the dish to become gummy. This step also helps prevent discoloration, keeping your potatoes looking fresh and appetizing. After rinsing, drain the potatoes thoroughly. The final preparation step is patting them dry with a clean kitchen towel or paper towels. Moisture on the potato surfaces can dilute the cream of mushroom sauce, so dryness is key to achieving the right consistency.
Layering the potatoes evenly in the baking dish is both a practical and aesthetic consideration. Start by greasing the dish to prevent sticking, then arrange the slices in overlapping rows, ensuring full coverage. Each layer should be uniform, allowing the cream of mushroom sauce to distribute evenly. This method not only promotes even cooking but also creates a visually appealing dish with distinct, neatly stacked layers. Think of it as building a foundation—each layer supports the next, contributing to the overall structure and texture of the scalloped potatoes.
While the process may seem meticulous, each step in preparing the potatoes serves a purpose. Peeling and slicing set the stage, rinsing refines, and patting dry ensures perfection. Layering, the final act, transforms individual slices into a cohesive dish. By mastering these techniques, you’ll elevate your scalloped potatoes from ordinary to exceptional, creating a side dish that’s as beautiful as it is delicious.
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Making Sauce: Mix soup, milk, spices, and cheese until smooth; pour over potatoes
The sauce is the soul of scalloped potatoes with cream of mushroom, binding the dish together with creamy, savory richness. To achieve this, start by combining one can (10.5 ounces) of condensed cream of mushroom soup with 1 cup of whole milk. The milk tempers the soup’s intensity while adding a silky texture. Whisk vigorously to eliminate lumps, ensuring a smooth base that coats the potatoes evenly. This step is crucial—a lumpy sauce will result in uneven flavor distribution and a less polished final dish.
Next, incorporate spices to elevate the sauce from basic to exceptional. A pinch of garlic powder (¼ teaspoon) and onion powder (⅛ teaspoon) adds depth, while ½ teaspoon of dried thyme or parsley introduces an herbal note. For a subtle kick, add a dash of black pepper or a grating of nutmeg. The key is balance—too much spice overpowers the mushroom and cheese, while too little leaves the sauce flat. Taste as you go, adjusting to your preference.
Cheese is the final, transformative ingredient. Shred 1 cup of sharp cheddar or Gruyère for a sharp, nutty flavor, or opt for mozzarella for a milder, stretchy texture. Stir the cheese into the sauce until fully melted, creating a cohesive mixture. The cheese not only enriches the sauce but also acts as a binder, helping it cling to the potatoes. If the sauce seems too thick, add milk in ¼ cup increments until it reaches a pourable consistency—it should coat the back of a spoon but still flow freely.
Pouring the sauce over the potatoes requires precision. Layer sliced potatoes in a greased baking dish, then ladle the sauce evenly, ensuring each layer is fully covered. Tilt the dish gently to fill gaps, as uncovered potatoes will dry out during baking. The sauce should nearly reach the top of the dish, as it will thicken and reduce in the oven. This step is where the dish comes together, transforming simple ingredients into a cohesive, comforting casserole.
A common mistake is rushing the sauce preparation or skimping on ingredients. Using low-fat milk or pre-shredded cheese can yield a grainy texture, while omitting spices results in a one-note flavor. Take your time, taste as you go, and don’t hesitate to adjust the recipe to suit your palate. With a well-crafted sauce, your scalloped potatoes will be creamy, flavorful, and unforgettable.
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Baking Process: Cover, bake at 350°F for 45 minutes, uncover, bake 15 more minutes
The baking process for scalloped potatoes with cream of mushroom is a delicate balance of time and temperature, ensuring the dish emerges creamy, tender, and golden. Preheat your oven to 350°F, a moderate heat that allows the potatoes to cook through without burning the creamy sauce. Once your casserole dish is assembled—layers of thinly sliced potatoes, cream of mushroom soup, and cheese—cover it tightly with aluminum foil. This initial covered bake at 350°F for 45 minutes traps steam, creating a humid environment that helps the potatoes cook evenly and prevents the top from drying out.
Uncovering the dish after 45 minutes is a pivotal step that transforms the casserole from soft and steamed to bubbly and browned. The final 15 minutes of uncovered baking allows the top layer to crisp and the cheese to melt into a golden crust. This two-phase approach ensures the interior is fully cooked while the exterior achieves the desired texture. Watch closely during the last few minutes to avoid over-browning; ovens vary, and a slightly shorter or longer time may be needed depending on your appliance.
This method is particularly effective because it addresses the challenge of cooking potatoes evenly in a creamy sauce. Potatoes require moisture to become tender, but too much liquid can leave them soggy. The covered bake retains moisture, while the uncovered bake reduces excess liquid and finishes the dish. For best results, use uniform potato slices (about 1/8-inch thick) and ensure the cream of mushroom soup is evenly distributed to avoid dry spots.
A practical tip: if your casserole seems too dry during the initial bake, add a splash of milk or broth before uncovering. Conversely, if it’s too watery, extend the uncovered baking time by 5-minute increments until the sauce thickens. This flexibility makes the recipe adaptable to personal preference and ingredient variations. By mastering this baking process, you’ll achieve scalloped potatoes that are both comforting and visually appealing, with a perfect contrast between creamy layers and a crispy top.
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Serving Tips: Let rest 10 minutes, garnish with parsley, serve warm with roasted meats
After baking your scalloped potatoes with cream of mushroom to golden perfection, resist the urge to dive in immediately. Allowing the dish to rest for 10 minutes is crucial. This brief pause lets the sauce thicken and the flavors meld, ensuring each bite is rich and cohesive rather than runny or disjointed. Think of it as the final, unseen step in the cooking process—one that transforms good scalloped potatoes into great ones.
Garnishing with parsley isn’t just about aesthetics; it’s a subtle flavor and texture counterpoint. The bright, herbal notes of fresh parsley cut through the creaminess of the dish, while its delicate leaves add a crisp contrast to the tender potatoes. Use flat-leaf parsley for a more robust flavor or curly parsley for a classic, decorative touch. Chop it finely and sprinkle it just before serving to preserve its freshness and color.
Serving scalloped potatoes warm is non-negotiable. This dish thrives as a comforting side, and its warmth enhances the creamy mushroom sauce and softens the potatoes to their ideal texture. Pair it with roasted meats like chicken, pork, or beef to create a balanced meal. The earthiness of the mushrooms complements the savory, caramelized flavors of roasted proteins, while the potatoes provide a hearty base that soaks up juices and gravies.
For a seamless dining experience, time your roasting and baking so both components finish simultaneously. If the potatoes rest while the meat rests, they’ll both be at optimal temperature when served. Use a large spoon or spatula to portion the scalloped potatoes, ensuring each serving includes a generous amount of sauce and a sprinkle of parsley. This dish is best enjoyed immediately, as reheating can alter its texture, so plan to serve it straight from the oven to the table.
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Frequently asked questions
You'll need potatoes (thinly sliced), cream of mushroom soup, milk, butter, onion (optional), garlic (optional), salt, pepper, and shredded cheese (like cheddar or Parmesan) for topping.
Peel and thinly slice the potatoes (about 1/8 inch thick). Rinse them in cold water to remove excess starch, then pat dry before layering in the baking dish.
Yes, you can sauté fresh mushrooms in butter, then mix them with a homemade béchamel sauce or heavy cream seasoned with mushroom flavor. However, using cream of mushroom soup is a quicker and easier option.
Preheat your oven to 350°F (175°C) and bake for 45–60 minutes, or until the potatoes are tender and the top is golden and bubbly. Cover with foil if the top browns too quickly.
