Cheating Scalloped Potatoes
Effortlessly creamy and irresistibly cheesy, "Cheating Scalloped Potatoes" is the ultimate comfort food made delightfully simple with a clever shortcut. By using a can of cream of mushroom soup, this recipe skips the need for a complex roux while still delivering layers of tender, perfectly seasoned russet potatoes coated in rich, velvety sauce. Topped with melted cheddar cheese and optional buttery breadcrumbs for a golden crunch, this dish strikes the perfect balance of flavor and texture. With just 15 minutes of prep time, it's a lifesaver for busy weeknights or an easy side dish for holiday gatherings. Serve fresh from the oven garnished with a sprinkle of parsley for a touch of color, and watch it become a family favorite!
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Recipe Information
Ingredients
- 4 medium-sized russet potatoes
- 1 can (10.5 oz) cream of mushroom soup
- 2 cups shredded cheddar cheese
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon butter
- 0.25 cup breadcrumbs (optional for topping)
- 2 tablespoons chopped parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with butter or non-stick spray.
Peel the potatoes and slice them thinly (about 1/8 inch thick). You can use a mandoline slicer for even slices.
In a medium mixing bowl, whisk together the cream of mushroom soup, milk, garlic powder, onion powder, salt, and black pepper until smooth.
Spread a thin layer of the soup mixture on the bottom of the prepared baking dish.
Arrange a layer of potato slices over the soup mixture, slightly overlapping them like shingles.
Sprinkle a small handful of shredded cheddar cheese over the potatoes, then spoon some of the soup mixture on top, ensuring the potatoes are coated.
Continue layering potatoes, cheese, and soup mixture until all the ingredients are used, finishing with a layer of soup mixture and cheese on top.
If desired, sprinkle breadcrumbs over the top for added crunch.
Dot the top with small pieces of butter for extra richness.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
After 30 minutes, remove the foil and bake for another 15-20 minutes, or until the top is golden and bubbling and the potatoes are tender when pierced with a fork.
Remove from the oven and let rest for 5 minutes. Garnish with chopped parsley if desired, then serve warm.
Nutrition Facts
Calories |
2089 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.5 g | 130% | |
| Saturated Fat | 61.3 g | 306% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 309 mg | 103% | |
| Sodium | 4162 mg | 181% | |
| Total Carbohydrate | 209.5 g | 76% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 29.7 g | ||
| Protein | 95.0 g | 190% | |
| Vitamin D | 4.9 mcg | 24% | |
| Calcium | 2272 mg | 175% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 4695 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
