These Scalloped Potatoes were a holiday staple in our house growing up. A few simple ingredients and you can feed a crowd.
They were usually accompanied by a Holiday ham like this one glazed with Brown Sugar and Pineapple.
Scalloped potatoes are apparently of British origin and are a traditional holiday recipe. They are a great way to feed a crowd and you only need a few simple ingredients. Some recipes omit the cream of mushroom soup but that is the way my family always made them…. so ….that is the way I make them. The soup adds a bit of texture and flavour.
I have tried different kinds of soup, cream of celery, cream of chicken but I always come back to the cream of mushroom!
If you are feed a large crowd and want to double this recipe then I suggest you use a roasting pan to bake the dish so you have lots of head room for that bubbling milk. Cook time will depend on the thickness of the potato/milk mixture. Start checking after 60 minutes and keep cooking until the centre is fork tender.
This is a great make ahead recipe. The sauce thickens up as it cools. Just reheat gently covered with foil so they don’t get any darker.
Chef’s Tips
- Get your ingredients ready. You will want to slice enough potatoes for the first layer only and then distribute the other ingredients before you slice the next batch of potatoes. This is to avoid the thin potato slices from oxidizing.
- I have used both Russet potatoes and waxier ones like Yukon Gold. They both work but I have a slight preference for the Yukon Gold.
- Cooking time will vary depending on the depth of your dish and the size of your potatoes. They can take anywhere from 60 – 90 minutes to become fork tender in the middle.
- You can add sliced onions to the layers if you like.
- The milk has a tendency to boil up over the side of the casserole unless you have a couple of inches of leeway between the potatoes and the top of the dish. Burnt milk is not fun to clean from your oven so putting the casserole over a baking sheet lined with parchment is a real time saver!
Ingredients
- 10 medium potatoes peeled
- 1 10 oz can cream of mushroom soup
- 9 Tbsps butter in 9 equal portions
- 4 Tbsps flour approximately
- 2 cups whole milk approximately
- salt and pepper
Instructions
- Assemble all your ingredients so once you start to slice the potatoes you can work quickly before they start to turn brown.
- Spray a 9 X 11" casserole dish with deep sides. 4 " deep is good.
- Preheat oven to 350 degrees.
- Using a mandolin or the slicing disc of your food processor cut the potatoes into thin slices. When you have the first 3 potatoes sliced spread the slices in the bottom of the baking dish. Sprinkle 1/3 of the flour evenly over the slices, the , place 1/3 of the butter pat around the dish and with a tablespoon place 1/3 of the condensed soup around the dish as well. Sprinkle with salt and pepper. Repeat twice more with 1/3 of the remaining potatoes, flour, butter, soup and salt and pepper each time.
- Pour milk over the dish until you see the milk at the top edge of the potatoes. You should still have an inch or so of the side of the dish above the potato/milk mixture. The milk has a tendency to boil over the edge of the dish so either use a deep dish and/or place a baking sheet below the casserole while it is baking to catch drips.
- Bake the casserole 80-90 minutes until the center is tender to a fork. The top will get dark brown. Cover loosely with foil if you think it is getting too dark.
- Remove from oven and serve immediately.
- This dish keeps well in the fridge for a day. To reheat, cover with foil and warm at 325 degrees about 40 minutes.
Notes
Nutrition
