Red Scalloped Potatoes Recipe

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"Here's a different way to serve red potatoes," shares Clara Honeyager from her Mukwonago, Wisconsin country home. "Their slightly tangy flavor always appeals to a crowd."
TOTAL TIME: Prep: 10 min. Bake: 1 hour 25 min.
MAKES:10-12 servings
TOTAL TIME: Prep: 10 min. Bake: 1 hour 25 min.
MAKES: 10-12 servings


  • 3 pounds small red potatoes, quartered
  • 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
  • 2 cups sliced onions
  • 1 cup milk
  • 1/4 cup thinly sliced green onions
  • 1 teaspoon dill weed
  • 1 teaspoon dried marjoram
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper

Nutritional Facts

1 each: 123 calories, 2g fat (1g saturated fat), 4mg cholesterol, 344mg sodium, 23g carbohydrate (4g sugars, 3g fiber), 4g protein.


  1. Place potatoes in a ungreased 13-in. x 9-in. baking pan. In a large bowl, combine the remaining ingredients; pour over potatoes.
  2. Cover and bake at 350° for 1-1/4 hours. Uncover and bake 10-20 minutes longer or until bubbly and potatoes are tender. Yield: 10-12 servings.
Originally published as Red Scalloped Potatoes in Country Woman July/August 1997, p42

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newrecipejunkie User ID: 876567 15687
Reviewed Sep. 29, 2012

"I made a half recipe of this to try it since it's just the two of us now. Then split it into two small casserole dishes: one with just salt for picky husband and one with the other spices for me. Both of us loved mine. Either way, these potatoes were delicious! Will make again!"

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