Creamy Condensed Soup Scalloped Potatoes: A 2-Ingredient Comfort Classic
Some of the most beloved recipes are the simplest ones, and this creamy baked potato casserole is proof of that. With just two humble ingredients — thinly sliced russet potatoes and a can of condensed cream of chicken soup — you can pull together a dish that looks and tastes like it took hours of effort. The result is golden, bubbling, fork-tender potato slices bathed in a rich, savory cream sauce that the whole family will be scraping the dish clean for.
Whether you need a fuss-free weeknight side dish or something comforting to bring to a potluck, this recipe delivers every single time. There is no need to make a separate sauce, no need to pre-boil anything, and no need to fuss over complicated steps. Just layer, pour, and let the oven do all the work.
Ingredients
- 4 to 5 medium russet potatoes, peeled and sliced thin (about 1/8 inch thick)
- 1 can (10.5 oz) condensed cream of chicken soup, undiluted
- Salt and black pepper to taste
- Optional: a splash of milk or chicken broth to loosen the sauce slightly
- Optional: shredded cheese for topping
Method
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