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
- Preheat your oven to 375°F (190°C). Lightly grease a glass casserole dish with butter or non-stick cooking spray.
- Peel your russet potatoes and slice them into thin, even rounds using a sharp knife or a mandoline slicer. Thin slices are key to ensuring they cook through evenly.
- Layer the raw potato slices across the bottom of the prepared casserole dish, overlapping them slightly like shingles. Season lightly with salt and black pepper between layers if desired.
- Open the can of condensed cream of chicken soup and spoon it directly over the potato slices. Do not add water. Spread it evenly so every potato slice gets coated. If you prefer a slightly thinner sauce, stir in a small splash of milk or chicken broth before pouring.
- Cover the casserole dish tightly with aluminum foil and bake for 60 minutes.
- Remove the foil and bake for an additional 20 to 30 minutes, or until the top is beautifully golden and the potatoes are completely tender when pierced with a fork.
- Optional: During the last 10 minutes of baking, sprinkle a generous layer of shredded cheese over the top and return to the oven uncovered until melted and bubbly.
- Remove from the oven and let it rest for 5 to 10 minutes before serving. This allows the sauce to thicken up and makes it easier to scoop out clean portions.
Tips for the Best Results
Always slice your potatoes as evenly as possible. Uneven slices mean some pieces will be undercooked while others turn mushy. A mandoline slicer makes this step effortless and consistent.
Do not skip covering the dish with foil during the first part of baking. The trapped steam is what helps the raw potatoes cook through gently before you remove the foil to achieve that gorgeous golden top.
Russet potatoes work best here because of their starchy texture, which helps thicken the sauce naturally as everything bakes together. Avoid waxy potatoes like red or Yukon gold for this particular recipe, as they behave differently under long oven heat.
Serving Suggestions
These creamy scalloped potatoes pair beautifully alongside roasted chicken, baked pork chops, or a simple green salad. They are hearty enough to stand on their own as a vegetarian main course if you swap the cream of chicken soup for cream of mushroom soup instead. Leftovers reheat wonderfully in the oven or microwave and taste just as good the next day.
