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Scalloped Potatoes with Mushroom Soup

Scalloped Potatoes with Mushroom Soup

Features:
  • One Pot/Pan
  • Slow Cooker/Instant Pot
Cuisine:

With a secret ingredient!

  • Serves 6
  • Easy

Directions

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These Scalloped Potatoes with Mushroom Soup is one of my favorite side dishes to serve to the family around the holiday season. 

SCALLOP POTATOES WITH MUSHROOM SOUP

There is a secret ingredient to this recipe, so your going to want to keep reading to find out what that is.

Everyone knows that mashed potatoes are a stable food around most households. 

And over the holidays those are served more often alongside a turkey, ham etc. 

However, sometimes it is good to mix it up a bit. This recipe does just that!

You can use just about any type of mushroom soup for this recipe!

And that is because they all contain just about the same amount of mushrooms to cream in the can.

However, I like to use good old Campbell’s Mushroom soup. 

Then you are going to want to add an additional 1 cup of diced fresh mushrooms to the recipe.

To make it extra special. 

SCALLOP POTATOES WITH MUSHROOM SOUP AND SOUR CREAM

Yes, you can add sour cream instead of Heluvagood dip! But trust me the Heluva good dip makes it extra special and is my secret ingredient to making these scallop potatoes extra delicious! 

I grew up eating scalloped potatoes, however here in Canada. Most Mothers (back in the day) boy I’m getting old lol

Made them this way, with a good old can of Campbells Mushroom soup and some milk.

This recipe is just that, but elevated! 

BEST CHEESE FOR SCALLOPED POTATOES 

Cheddar Cheese is best as it makes them super creamy.

creamy SCALLOPED POTATOES 

HOW TO MAKE SCALLOPED POTATOES WITH MUSHROOM SOUP 

HOW TO MAKE SCALLOPED POTATOES WITH MUSHROOM SOUP 

HOW TO MAKE SCALLOPED POTATOES WITH MUSHROOM SOUP 

HOW TO MAKE SCALLOPED POTATOES WITH MUSHROOM SOUP 

HOW TO MAKE SCALLOPED POTATOES WITH MUSHROOM SOUP 

  • Start by mixing all your wet ingredients together = mushroom soup, milk and heluvagood dip.
  • Then add in the chopped mushrooms, onions and spices.
  • Mix all together and set aside.
  • Then peel the potatoes and dice, soak in water as you go to prevent browning and remove excess starch.
  • Layer the baking dish and season with salt and pepper and flour.
  • Top with butter.
  • Slowly pour over your wet mixture
  • Cover with tinfoil and bake at 375 degrees for 1 hour or till fork tender.
  • Uncover and broil just 2 minutes till browned. 
  • Top with some fresh parsley for garnish.

SCALLOP POTATOES WITH MUSHROOM SOUP

SCALLOP POTATOES WITH MUSHROOM SOUP

If you have ever had Scalloped Potatoes with Cheese and loved it.

Then you are sure to love this recipe as well.

INSTANT POT SCALLOPED POTATOES

Yes, you can make these in your instant pot as well.

Baking these potatoes takes about 1 hour, but the instant pot takes 10 minutes flat.

WANT TO SERVE THESE POTATOES WITH CRANBERRY SAUCE & TURKEY?

Check out my homemade Cranberry Sauce with Orange Juice & Spiced Turkey recipes below!

Cranberry Sauce Recipe with Orange Juice

Cranberry Sauce Recipe with Orange Juice

LOOKING FOR more Holiday recipe inspiration?

Honey Glazed Butter Carrots 

Instant Pot Honey Glazed Carrots

HOW ABOUT SOME OTHER SIDES AND MAIN COURSE THAT WOULD GO WELL WITH THESE POTATOES?

I am so thrilled you are reading one of my recipes, if you made this, I want to see! Follow Canadian Cooking Adventures Instagram, snap a photo, and tag and hashtag it with @canadiancookingadventures and #canadiancookingadventures

Stay connected and follow along on FacebookPinterest, and Instagram for all of my latest recipes!

SCALLOP POTATOES WITH MUSHROOM SOUP

Scalloped Potatoes with Mushroom Soup

Yield: 6
Cook Time: 1 hour
Total Time: 1 hour

With a secret ingredient!

Ingredients

  • 9 medium sized Yukon gold potatoes, peeled and sliced
  • 1 can of Campbell's mushroom soup
  • 7 brown mushrooms, diced
  • 1/2 cup of heluvagood dip
  • 3/4 cup of milk
  • 1/2 cup cheddar cheese
  • 1/2 medium onion diced
  • 1 tsp garlic powder
  • Salt and pepper to taste

Instructions

  1. Start by mixing all your wet ingredients together = mushroom soup, milk and heluvagood dip.
  2. Then add in the chopped mushrooms, onions and spices.
  3. Mix all together and set aside.
  4. Then peel the potatoes and dice, soak in water as you go to prevent browning and remove excess starch.
  5. Layer the baking dish and season with salt and pepper and flour.
  6. Top with butter.
  7. Slowly pour over your wet mixture
  8. Cover with tinfoil and bake at 375 degrees for 1 hour or till fork tender.
  9. Uncover and broil just 2 minutes till browned. 
  10. Top with some fresh parsley for garnish.

Notes

Secret ingredient is Heluvagood dip. You can also substitute with sour cream if desired.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 434Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 26mgSodium: 762mgCarbohydrates: 65gFiber: 7gSugar: 9gProtein: 13g

These calculations are based off Nutritionix

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

 

 

Jacqueline

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