Side Dish

Aunt Hattie's Scalloped Potatoes

Name: Aunt Hattie's Scalloped Potatoes
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 4 servings
Cuisine: american
Ingredients: 700 g potato peeled and thinly sliced, about 3mm thick; 1 pcs yellow onion small, thinly sliced; 300 g condensed cream of mushroom soup; 120 ml milk; 1 tbsp butter cut into small pieces; 0.5 tsp salt; 0.25 tsp black pepper freshly ground

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

Vegetarian

Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

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

62%Score

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

Storage

Store leftovers in an airtight container in the refrigerator.

Reheating

Reheat individual portions in the microwave or in a covered dish in the oven at 175°C (350°F) until hot.