Description
Creamy Scalloped Potatoes with Mushroom Soup is a heartwarming side dish that elevates any meal. This recipe features layers of tender sliced potatoes enveloped in a savory, cheesy mushroom sauce, enhanced by a hint of celery seed. Ideal for family dinners and holiday gatherings, these scalloped potatoes are easy to prepare and can be customized with your favorite vegetables or proteins. The creamy texture and rich flavors are sure to impress your guests and become a staple on your dinner table.
Ingredients
Scale
- 6 medium gold potatoes (approximately 5 cups sliced)
- 1/3 cup chopped sweet onions
- 1/3 cup bacon bits
- 3 tablespoons unsalted butter
- 3 tablespoons unbleached all-purpose flour
- 1 cup whole milk
- 1 can (10.5 oz) cream of mushroom soup
- 1 teaspoon celery seeds
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon ground pepper
- ½ cup sour cream
- 2 cups shredded cheese (Colby Jack and Mild Cheddar)
Instructions
- Preheat the oven to 350°F.
- Butter a 9 x 9 baking dish.
- Slice the cleaned potatoes into thin rounds (1/8 to ¼ inch thick).
- Soak potato slices in cold water to prevent browning.
- In a saucepan, cook bacon bits and onions over medium heat until onions soften.
- Add butter; once melted, whisk in flour to create a roux.
- Gradually add milk and mushroom soup, whisking until thickened.
- Stir in celery seeds, garlic powder, salt, pepper, and then fold in sour cream.
- Layer potatoes in the baking dish with cheese and sauce; repeat layers.
- Top with remaining cheese and bake uncovered for 50-60 minutes until golden brown.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 690mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 40mg