Baked Scalloped Potatoes with Mushroom Soup

Baked scalloped potatoes with mushroom soup make a fitting accompaniment to any main course, whether it is something special or a simple supper. Choose whichever variety of condensed cream soup you prefer - I usually vary it according to the dish I am serving alongside it.

Preparation and cooking times

• Preparation time: 25 mins
• Cooking time: 1 hr
• Total time: 1 hr 25 mins
• Servings: 8

Ingredients

• 1 (298 g) tin condensed cream of mushroom soup
• 300 ml milk, plus extra if needed
• ½ teaspoon ground black pepper
• 6 large potatoes, peeled and sliced
• 1 medium onion, diced

Method for baked scalloped potatoes with mushroom soup

1. Set the oven to 190°C. Grease a 1.9-litre casserole dish.
2. In a bowl, whisk together the condensed soup, milk and black pepper.
3. Arrange the potatoes and onion in layers in the greased casserole dish. Pour the soup mixture over them; it should come almost to the top of the potato and onion layers. Add a little more milk if it does not.
4. Cover the dish and bake at 190°C until the potatoes are soft, around 1 hour. Stir halfway through the cooking time.

Recipe tip

Any type of milk will work, but avoid using cream or half-and-half.

Nutrition facts (per serving)

Calories	Fat	Carbs	Protein
234	3g	41g	9g

Nutrition facts	Amount	% Daily Value *
Servings per recipe	8
Calories	234
Total Fat	3g	4%
Saturated Fat	1g	5%
Cholesterol	3mg	1%
Sodium	270mg	12%
Total Carbohydrate	41g	15%
Dietary Fibre	6g	20%
Total Sugars	4g
Protein	9g	18%
Vitamin C	59mg	65%
Calcium	64mg	5%
Iron	2mg	11%
Potassium	1294mg	28%