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Creamy Microwave Scalloped Potatoes Recipe

"These creamy potatoes taste much better than those made from a boxed mix," assures Betty Menerey from Auburn, Michigan. "It's a tradition to prepare them for family gatherings. I usually double the recipe and use one can of cream of chicken soup and one can of cream of mushroom soup."
TOTAL TIME: Prep/Total Time: 30 min. YIELD:8 servings


  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 3/4 cup evaporated milk
  • 4 medium potatoes, peeled and cut into 1/8-inch slices
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1/4 cup chopped onion
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon grated Parmesan cheese, optional


  • 1. In a 3-qt. microwave-safe dish, combine soup and milk until blended. Stir in the potatoes, cheddar cheese, onion, salt and pepper. Cover and microwave on high for 7-8 minutes; stir. Cook 7-9 minutes longer or until the potatoes are tender; stir. Sprinkle with Parmesan cheese if desired. Yield: 8 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts

3/4 cup: 178 calories, 8g fat (5g saturated fat), 26mg cholesterol, 546mg sodium, 20g carbohydrate (4g sugars, 1g fiber), 7g protein .

Reviews for Creamy Microwave Scalloped Potatoes

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Reviewed Sep. 15, 2014

"YUK - way to rich and with the cheese and soup they did not taste scalloped potatoes should. I do not like signing up for anything - but did so I could warn others"

Reviewed Jun. 1, 2012

"So easy and tastey! I took this to some friends' for dinner and everyone loved it!"

Reviewed Oct. 9, 2011

"This recipe has become and 'old faithful' for me. I love to make this in a pinch and it tastes great! I use a mandolin to slice the potatoes and it comes out perfectly every time."

Reviewed Apr. 17, 2011

"Thank You! These are not only easy, but are Creamy and tasty! Make sure you evenly slice your potatoes so they all cook the same. No chuncks!"

Maryann K.
Reviewed Dec. 27, 2010

"I made this following the instructions exactly and it was delicious. I had a rib roast in the oven so I didn't want to mess with the oven temp to make a potato dish so I tried this. It tasted just great and was super easy. While I used evaporated milk, I think it would turn out fine with regular milk, too, which I'll try next time."

Reviewed May. 3, 2008

"These are wonderful and so easy!"

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