Baked Scalloped Potatoes with Mushroom Soup

Baked scalloped potatoes with mushroom soup make an excellent side for any main course, from something elegant to an everyday meal. Choose whichever variety of condensed cream soup you prefer - I usually vary it according to what I am serving alongside it.

Preparation time: 25 minutes
Cooking time: 1 hour
Total time: 1 hour 25 minutes
Serves: 8

Ingredients

• 1 (298 g) tin condensed cream of mushroom soup
• 300 ml milk, plus extra if needed
• ½ teaspoon ground black pepper
• 6 large potatoes, peeled and sliced
• 1 medium onion, diced

Directions

1. Set the oven to 190°C. Grease a 1.9-litre casserole dish.
2. In a bowl, whisk together the condensed soup, milk and pepper.
3. Arrange the potato slices and onion in layers in the greased dish. Pour over the soup mixture; it should nearly cover the potatoes and onion. Add a little more milk if it does not.
4. Cover the dish and bake in the preheated oven for about 1 hour, until the potatoes are tender. Stir halfway through the cooking time.

Recipe Tip

Any type of milk can be used, but avoid using cream or half-and-half.

Nutrition Facts (per serving)