Cheesy Scalloped Potatoes Recipe

Creamy scalloped potatoes with mushroom soup

Quick and easy scalloped potatoes recipe with mushroom soup

If you’re like me, you like to have a stockload of recipes in your back pocket that you can easily whip up for a weeknight dinner.  My rich, creamy and cheesy Scalloped Potatoes recipe is one of these kinds of recipes.  This incredibly simple cheesy potatoe casserole recipe is a favorite of mine, and even better it requires so few ingredients – milk, cream of mushroom soup (I use the Campbell’s brand – no this is not a sponsored post), cheese, salt, pepper and a few spices – SUPER SIMPLE!!!  These potatoes pair great with my sauteed spinach and spicy bbq chicken wings for a over the top DELICIOUS dinner!!!!

I really hope you’ll give this recipe a try, and when you make it, be sure to let me know in the comment section below, as I’d absolutely love to hear what you think!! Also be sure take a photo of your creation, and post it on Instagram and tag me @cookingwithchika or #cookingwithchika as I love seeing your creations and photos!  Also be sure to share this recipe across all your social media platforms!

Creamy scalloped potatoes with mushroom soup

Cheesy Scalloped Potatoes Recipe

Cooking with Chika


  • 1 284 ml can mushroom soup
  • 284 ml milk emptied soup can filled with milk
  • ½ teaspoon salt
  • 2 teaspoons pepper
  • 1 teaspoon thyme
  • 1 teaspoon rosemary
  • 2 cups shredded cheese


  • Preheat oven to 350.
  • Wash, peel and thinly slice 8-9 russet potatoes. Place sliced potatoes into a bowl of cold water to prevent discoloration.
  • In a bowl stir the mushroom soup and milk together until combined.
  • Season with thyme, rosemary and salt.
  • Layer one-third of the sliced potatoes in a greased square casserole or deep baking dish.
  • Sprinkle 1 teaspoon of black pepper over the layer of potatoes, followed one-third of your cheese. Pour one-third of your sauce over the potatoes and cheese layer. Repeat layers and finish top with a sprinkle of cheese.
  • Cover baking dish with aluminum foil and bake for 45-60 minute, or until potatoes are fully cooked (fork tender), cheese is melted, and top is golden brown.


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