Cheesy-Mushroomy Scalloped Potatoes

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



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.
Share X

Cheesy-Mushroomy Scalloped Potatoes