Cream of mushroom soup over sliced potatoes is a simple, cozy bake—kind of like a shortcut scalloped potato dish with extra creamy mushroom flavor.
Cream of Mushroom Potatoes (Baked Casserole Style)
Ingredients
- 4–5 medium potatoes (thinly sliced)
- 1 can cream of mushroom soup (or homemade)
- 1/2 cup milk (to loosen soup)
- 2–3 cloves garlic (minced, optional)
- 1/2 tsp black pepper
- Salt to taste
- 1 cup shredded cheese (optional but recommended)
- 2 tbsp butter (for greasing or dotting on top)
- Optional: thyme, parsley, chili flakes
Instructions
1. Prep potatoes
- Slice potatoes thin (about 2–3 mm)
- You can soak them in water for 10 minutes to remove starch (helps texture), then pat dry
2. Make sauce
- In a bowl, mix:
- cream of mushroom soup
- milk
- garlic
- pepper + salt
- Stir until smooth and pourable
3. Assemble
- Grease a baking dish with butter
- Layer sliced potatoes evenly
- Pour soup mixture over all layers
- Shake dish gently so sauce seeps through
- Top with cheese (optional) and small butter dots
4. Bake
- Oven: 180°C (350°F)
- Cover with foil and bake 40–45 minutes
- Remove foil and bake another 10–15 minutes until golden and potatoes are tender
Tips
- Thin, even slices = evenly cooked potatoes
- Covering first helps potatoes soften without drying out
- Add cooked chicken or beef for a full meal version
- A sprinkle of paprika on top adds color and flavor
Serving ideas
- As a side with roast chicken or beef
- With a fried egg on top for breakfast-style comfort food
- Or just on its own with salad
If you want, I can give you a one-pot stovetop version, a crispy top gratin-style upgrade, or a no-soup homemade mushroom cream sauce version.
