The secret ingredient of my delicious Scalloped Potato Gratin is the mushroom soup, which adds oodles of creamy mushroom flavor. You might remember my ongoing hunt for great potato sides to satisfy my little ones’ potato cravings! Well, I discovered another treasure!
This scalloped potatoes with mushrooms soup recipe is creamy, tasty and the ultimate comfort food. It might sound a bit strange using mushroom soup, but I was thinking of gratin recipes, and then trying to make them easier! And it really works – the potatoes soften in the soup and absorb all the wonderful mushroom flavor (used a condensed soup for an even richer taste).
To make my Scalloped Potato Gratin, you will need the following ingredients:
Preheat the oven to 375°F. Lightly grease a large casserole dish.
Layer the slices of potatoes in the casserole dish, scattering some of the onions between each layer.
Add the milk, soup, and pepper to a small bowl and stir together.
Pour the soup mixture over the potatoes until it covers them. If there isn’t quite enough, add some more milk.
Add a lid to the dish or cover with foil and bake for 30 minutes. Remove from the oven and give everything a good stir. Return to the oven and cook for a further 30 minutes until the potatoes are cooked through.
Remove from the oven and serve immediately.
Serve my Scalloped Potato Gratin alongside a broiled chicken breast, or slices of roast beef - it’s the perfect side for a Saturday night dinner with all the family! What do you think of my mushroom soup idea? I’d love to hear your thoughts! So don’t be shy and leave them below!
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