Scalloped Potatoes Recipe

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Scalloped Potatoes

Cindi Bauer


Love these scalloped potatoes which I've been making for years, using a variety of canned soups. They can be baked in the oven, or cooked in a microwave.

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1 can
(10-3/4 oz.) cream of celery, chicken, or mushroom soup (*see note)
1/2 cup
several dash(es)
each, salt and black pepper
4 cups
thinly sliced, peeled potatoes
1 small
onion, thinly sliced or diced
1 tablesp.
butter, cut into thin slices
several dash(es)
of paprika


1In a bowl blend together, the soup, milk, salt and pepper. Set bowl aside.

2Preheat oven to 375ยบ F.

3Grease the inside of a 1-1/2 quart casserole baking dish with butter.

4In the baking dish, alternate layers of potatoes, onion, and the soup/milk mixture.

5Top the last layer with thin slices of butter, and sprinkle with paprika.

6Cover baking dish, and bake in oven for 1 hour.

7Uncover baking dish, and continue to bake for 15 minutes more.

8Serve immediately, but be careful, as potatoes are 'hot'.

9*Note: If desired, you can substitute either a can of cheddar cheese soup, or fiesta nacho cheese soup, for any of the cream of celery, chicken, or mushroom soup.

10Additional note: I have also cooked these potatoes in my 1,100 watt microwave oven, which I cooked for 10 minutes on power level 7, then stirred. Cooked for another 10 minutes on power level 7, then stirred. Cooked for 5 more minutes on power level 7, then served.