Throwback Scalloped Potatoes

Nothing fancy here! My Mom’s recipe from my childhood, complete with Cream of Mushroom soup. Classic, delicious comfort food.

Throwback Scalloped Potatoes remind me of the days when I was a kid and my Mom would call us down to the table for dinner. One of my favorite side dishes was (and still is) these tender sliced potatoes and onions wrapped in thick, hearty, creamy mushroom sauce and baked to golden perfection.

Nothing has changed with this recipe since I was a kid. We still use Cream of Mushroom soup because nothing else really compares to the traditional taste. It might not be a fancy side dish but it is exactly what I remember – it’s easy and it’s good!

the Ingredients for Throwback Scalloped Potatoes

• Potatoes – Yukon Gold potatoes, red potatoes, Idaho or russet potatoes can be used. Yukon Gold and Red potatoes are less likely to fall apart (but they all taste good!).
• Onion – Sweet, yellow or white onion, sliced thinly.
• Cream of Mushroom soup – Using Mushroom Soup is a great shortcut for the creamy base of these Throwback Scalloped Potatoes.
• Evaporated Milk – A shelf stable ingredient that is an easy swap for heavy cream or milk (either of which may be substituted in this recipe. Just use 1 1/2 cups).
• Shredded cheese – Any variety may be used. We prefer Sharp Cheddar or Cheddar Jack.

How to make Throwback Scalloped Potatoes

Throwback recipes are those recipes that when you were a kid your family always ate. The throwback is remembering the favorite things your Mom or Dad cooked, the family dinners around the table, and the easy days of just being a kid.

This recipe became part of our lives in the 1980’s and it is still in rotation in our house. The difference is that now I cook it for my family. There are a million scalloped potatoes recipes but this one is old school and with just one bite I am back at that dinner table with my Mom in the kitchen. Such great memories and such an easy and hearty side dish, especially when served with baked ham.

Preheat the oven to 400 degrees F.

Peel both the potatoes and the onions and cut into thin slices, no more that 1/4 inch thick.

Layer the potatoes and onions in an oven safe baking dish or dutch oven.

In a medium sized bowl stir together the cream of mushroom soup, evaporated milk, shredded cheese and salt & pepper until well combined.

Pour the soup mixture over the potatoes and onions.

Cover and cook for 45 minutes, stirring every 15 minutes.

Uncover, stir, and bake an additional 15 minutes until potatoes are tender.

Serve immediately. Enjoy!

Other Easy Side Dishes you May Like

Roasted Brown Sugar Acorn Squash – buttery and sweet,and good for you too!

Garlic Parm Spaghetti Squash (Instant Pot) – a delicious side dish option full of antioxidants and vitamins made quick and easy.

Pan Fried Brussels Sprouts with Bacon – a perfect side dish – bacon just makes it better!

Oven Roasted Cauliflower – High heat seals in the flavor in this oven roasted marinated cauliflower.

Simple Sauteed Zucchini with Lemon – Tender bites of zucchini cooked with Italian seasoning, a hint of garlic and a burst of fresh lemon.

Melting Baby Potatoes – Crispy edges and flavorful, fluffy insides, these potatoes literally melt in your mouth!