Home > Recipes > Pantry Scalloped Potatoes

Pantry Scalloped Potatoes Recipe

"This was one of my favorite dishes when I was growing up," writes Linda Schwarz from her home in Bertrand, Nebraska. "It's so easy to make with convenience items. I usually double the batch because we think the potatoes taste even better the next day."

[X]

Rate Pantry Scalloped Potatoes Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Pantry Scalloped Potatoes Recipe

Prep: 5 min. Bake: 1 hour

Yield: 6-8 Servings

5 60 65

Ingredients

1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
1 can (10-3/4 ounces) condensed creamy onion soup, undiluted
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
8 medium potatoes, peeled and thinly sliced

Directions

In a bowl, combine soups; mix well. In a greased 13-in. x 9-in. baking dish, layer a third of the potatoes; top with a third of the soup mixture. Repeat layers twice. Cover and bake at 350° for 1 hour or until potatoes are tender. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 cup) equals 254 calories, 5 g fat (2 g saturated fat), 11 mg cholesterol, 880 mg sodium, 48 g carbohydrate, 4 g fiber, 7 g protein.

Originally published as Pantry Scalloped Potatoes in Quick Cooking March/April 2003, p9