Directions
These Scalloped Potatoes with Mushroom Soup is one of my favorite side dishes to serve to the family around the holiday season.
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.
HOW TO MAKE SCALLOPED POTATOES WITH MUSHROOM SOUP
- Start by mixing all your wet ingredients together = mushroom soup, cheese, milk and helluva 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 overtop of the sliced potatoes.
- 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.
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!
HOW ABOUT SOME OTHER SIDES AND MAIN COURSE THAT WOULD GO WELL WITH THESE POTATOES?
- Cajun Rotisserie Turkey
- Beef and Mushroom Wellington
- Shredded Brussel Sprouts with bacon
- Honey Mustard Brussel Sprouts
- Butter Herb & Parmesan Mushrooms
- Creamy Cream Cheese Mashed Potatoes
- Instant Pot Carrots and Potatoes
- Turkey Pot Pies
- Instant Pot Maple Glazed Carrots
Also check out my roundup of Thanksgiving & Christmas Recipes from around the World or my 10 delicious stuffing recipes for more inspiration!
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Scalloped Potatoes with Mushroom Soup
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
- Start by mixing all your wet ingredients together = mushroom soup, cheese, 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 overtop of the sliced potatoes.
- 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.
Notes
Secret ingredient is Heluvagood dip. You can also substitute with sour cream if desired.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 434Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 26mgSodium: 762mgCarbohydrates: 65gFiber: 7gSugar: 9gProtein: 13g
These calculations are based off Nutritionix
2 Comments Hide Comments
Hello! I’m super excited to make this recipe, but I have a few questions. When do you add the cheese? In the wet mixture or is it put on top. The directions call for flour and butter, but they are not in the ingredients list. How much butter do I add? And will omitting flour negativity effect the recipe?
Hi Jennifer the recipes has been updated. Sorry for the confusion, I have some pictures in the recipe which also show the steps.