Author: Canadian Living

As a side - usually to ham. My Mom used to make this dish and I hated how the hot milk curdled. She substituted cream of mushroom soup for half the milk and - tada! - we all loved it - and still do!

  • Portion size 6 servings
  • Credits : Wendy Bassett


  • 8 russet potatoes
  • 1 can cream of mushroom soup
  • 1 cup milk
  • 1 onion
  • 1 1/2 cup grated Cheddar cheese
  • 1/2 teaspoon dried dillweed
  • 1/4 teaspoon white pepper


Preheat oven to 350. Peel and slice potatoes 1/4 inch thick into medallions. Slice onion into thin rings. Mix together mushroom soup, milk, 1 cup of the grated cheddar, pepper and dillweed. Layer potatoes, onions and soup mixture into a large greased casserole baking dish. Sprinkle 1/2 cup of shredded cheese on top. Bake uncovered at 350 degrees for 65-75 minutes.
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