Aunt Hattie's Scalloped Potatoes
This recipe creates a simple and comforting casserole, reminiscent of a classic family favorite. Thinly sliced potatoes and onions are layered and baked in a creamy mushroom sauce until tender and bubbly.
An original recipe by Forkin
- Total time
- 1 hr 35 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 243 kcal
Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 700 gpotato, peeled and thinly sliced, about 3mm thick
- 1 pcsyellow onion, small, thinly sliced
- 300 gcondensed cream of mushroom soup
- 120 mlmilk
- 1 tbspbutter, cut into small pieces
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
Equipment
bowl · cutting board · knife · whisk · oven · casserole dish
The method
Step by step
- 1
Preheat your oven to 190°C (375°F) and lightly grease a 1.5-quart (or 2-liter) casserole dish.
About 2 min
Cook’s note: Greasing the dish prevents the potatoes from sticking and makes cleanup much easier.
- 2
In a medium bowl, whisk together the condensed cream of mushroom soup, milk, salt, and black pepper until the mixture is smooth.
About 2 min
- 3
Arrange half of the sliced potatoes in an even layer in the bottom of the prepared dish.
About 2 min
- 4
Top the potatoes with all of the sliced onion, then arrange the remaining potatoes over the onion.
About 2 min
Cook’s note: Slightly overlapping the potato slices will help create nice, even layers.
- 5
Pour the prepared soup mixture evenly over the potato layers, ensuring it seeps down through the gaps.
About 1 min
- 6
Dot the top surface with the small pieces of butter.
About 1 min
Cook’s note: The butter will melt and help the top become golden brown and delicious.
- 7
Cover the dish tightly with a lid or aluminum foil and bake for 60 minutes.
About 1 hr
Cook’s note: Covering the dish traps steam, which is essential for cooking the potatoes until they are tender.
- 8
Carefully remove the cover and bake for another 15 minutes, until the potatoes are fully cooked and the top is lightly browned and bubbling.
About 15 min
- 9
Remove the casserole from the oven and let it rest for at least 5 minutes before serving.
About 5 min
Cook’s note: Resting allows the sauce to thicken slightly, making it easier to serve.
Per serving
Nutrition
- Calories
- 242.9kcal
- Protein
- 5.9g
- Carbs
- 38.8g
- Fat
- 7.3g
- Fibre
- 4.9g
- Sugar
- 4.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftovers in an airtight container in the refrigerator.
Reheat individual portions in the microwave or in a covered dish in the oven at 175°C (350°F) until hot.
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