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scalloped potatoes

DomesticGoddess avatar
Recipe by
Cindi Marie Bauer
@DomesticGoddess
Marshfield, WI

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.

yield 4 serving(s)
method Bake

Ingredients For scalloped potatoes

  • 1 can
    (10-3/4 oz.) cream of celery, chicken, or mushroom soup (*see note)
  • 1/2 cup
    milk
  • several dash
    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
    of paprika

How To Make scalloped potatoes

  • 1
    In a bowl blend together, the soup, milk, salt and pepper. Set bowl aside.
  • 2
    Preheat oven to 375º F.
  • 3
    Grease the inside of a 1-1/2 quart casserole baking dish with butter.
  • 4
    In the baking dish, alternate layers of potatoes, onion, and the soup/milk mixture.
  • 5
    Top the last layer with thin slices of butter, and sprinkle with paprika.
  • 6
    Cover baking dish, and bake in oven for 1 hour.
  • 7
    Uncover baking dish, and continue to bake for 15 minutes more.
  • 8
    Serve 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.
  • 10
    Additional 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.
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