Mom's Throwback Scalloped Potatoes ~ The Recipe Bandit

complete with a Cream of Mushroom soup base, Mom’s Throwback Scalloped Potatoes are a Classic, delicious comfort food.

Mom’s Throwback Scalloped Potatoes take me back to the days when I was a kid. One of my favorite side dishes was (and still is) these tender sliced potatoes and onions in a hearty, creamy mushroom sauce, baked to golden perfection.

There are a lot fancier ways to make scalloped potatoes but for this easy recipe, we still use Cream of Mushroom soup. Nothing else really compares to the traditional taste in this childhood comfort food.

It might not be a fancy side dish but it is exactly what I remember – it’s simple, it’s traditional, and it’s good!

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Ingredients for traditional scalloped potatoes.

What you’ll need to make These easy traditional 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 – We use Campbell’s Condensed Cream of Mushroom soup, but any brand is fine. Just be sure it’s the kind that you need to add water or milk to. This is the creamy base of this delicious comfort food.

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 (not pictured) – Any variety may be used. We prefer Sharp Cheddar or Cheddar Jack.

Finished Throwback Scalloped Potatoes ready to eat, pictured alongside ham.

How to make Mom’s Throwback Scalloped Potatoes

Throwback recipes are those recipes that your family always ate when you were growing up. These kind of recipes help you remember favorite meals cooked by Mom or Dad, 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, traditional, 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.

Picture of sliced onions and potatoes for Throwback Scalloped Potatoes.

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.

Picture of ingredients for mushroom soup sauce for Throwback Scalloped Potatoes.

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

Mushroom sauce being poured over onions and potatoes in a dutch oven for Throwback Scalloped Potatoes

Pour the soup mixture over the potatoes and onions.

Picture of Throwback Scalloped Potatoes in a dutch oven partway through cooking time.

Cover and cook for 45 minutes, stirring every 15 minutes. Then remove the cover, stir, and bake an additional 15 minutes or until potatoes are tender.

Serve immediately. Enjoy!

Finished Mom's Throwback Scalloped Potatoes in a dutch oven, ready to serve.

Frequently Asked Questions (FAQ’s)

What are the best type of potatoes to use for scalloped potatoes?

Yukon Gold potatoes, red potatoes, Idaho or russet potatoes can be used. Yukon Gold and red potatoes are less likely to fall apart. It is important to pick just one kind of potato to use because different potatoes have different cooking times!

Should you peel the potatoes when making scalloped potatoes?

If using Yukon Gold or red potatoes, you don’t have to peel them unless you want to. If using russet potatoes, the skins are tougher so they should be peeled for the best overall texture.

What is the difference between scalloped potatoes and au gratin potatoes?

In a word, cheese. We do add a cup of shredded cheese to our scalloped potatoes for taste and texture, but au gratin potatoes have a lot more cheese added between the layers of potatoes and onions.

Can you make scalloped potatoes ahead of time?

Yes! Assemble everything in preparation for baking but then cover and place into the refrigerator until you are ready to bake.

Other Easy Side Dishes you May Like

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!