Quick Scalloped Potatoes
70% authentic · American
A simplified version of scalloped potatoes that uses condensed soup for a faster, easier sauce, while still delivering creamy, cheesy potato goodness.
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Ingredients
- Yukon Gold potatoes1.5 lbs
- Condensed cream of mushroom soup1 can (10.5 oz)
- Milk1 cup
- Shredded cheddar cheese1 cup
- Salt1/2 tsp
- Black pepper1/4 tsp
Steps
- 1
Preheat oven to 400°F (200°C). Lightly grease a 2-quart baking dish.
- 2
Thinly slice potatoes (about 1/8 inch thick).
- 3
In a bowl, whisk together condensed soup, milk, and cheddar cheese until smooth.
- 4
Layer half the potato slices in the baking dish. Season with salt and pepper.
- 5
Pour half of the soup mixture over the potatoes.
- 6
Layer the remaining potato slices, season again, and pour the rest of the soup mixture over.
- 7
Cover with foil and bake for 30 minutes.
- 8
Remove foil and bake for another 15-20 minutes, until potatoes are tender and the top is bubbly and lightly browned.
- 9
Let stand for 5 minutes before serving.
