Side Dishes
This Campbell's scalloped potatoes recipe delivers the cheesy, pull-apart comfort of a classic diner dish right in your own kitchen. I first mastered this technique during my college years, when I needed a one-pan side that could feed a crowd without fuss.
The secret lies in alternating thin potato slices with cream of mushroom soup and melted cheese, creating layers that bake into golden, crispy perfection.
What makes this recipe truly foolproof is the combination of Campbell's cream of mushroom soup as the base—its rich, savory flavor forms the backbone of the dish—paired with sharp cheddar that melts into a velvety blanket between each layer.
The potatoes emerge tender yet slightly crisp at the edges, while the cheese pulls apart in satisfying strands. This method transforms a simple side into a showstopper that rivals any restaurant version.
Ready in just 45 minutes, this dish requires minimal prep and delivers maximum flavor. The aroma of baking cheese and potatoes will fill your kitchen, signaling that dinner is almost ready.
Whether you're serving it alongside roasted chicken or as a hearty vegetarian main, these scalloped potatoes bring comfort and satisfaction to every table.
For extra depth, I recommend adding crispy bacon between the layers or sprinkling fresh chives on top before baking. The variations are endless, but the core technique remains the same—simple, reliable, and always delicious. Let's get started on creating this timeless classic.
Ingredients for campbell's scalloped potatoes
Six simple ingredients transform into cheesy, pull-apart scalloped potatoes that feed a crowd.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 3 lb | Thinly sliced, peeled preferred |
| Campbell's Cream of Mushroom Soup 🍄 | 2 cans | Condensed, not ready-to-serve |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, block preferred |
| Heavy Cream 🥛 | ½ cup | Full-fat for creaminess |
| Butter 🧈 | ½ cup | Unsalted, melted |
| Garlic Cloves 🧄 | 4 cloves | Minced, for flavor boost |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Bacon 🥓 | 6 oz | Crispy, cooked and crumbled (optional) |
| Fresh Chives 🌿 | ¼ cup | Chopped, for garnish (optional) |
| All-Purpose Flour 🌾 | 1 tbsp | For thickening sauce |
The potatoes are the star—Russet is ideal for thin slicing and crisping. Grab a mandoline if you've got one, but a sharp knife works too. Costco or Walmart usually have pre-peeled Russets in the bagged section, which saves time. For the cheese, sharp cheddar is non-negotiable—mild cheddar won't give you that satisfying pull. I always buy a block and grate it myself (pre-shredded gets clumpy). The Campbell's soup? Grab the condensed version—it's cheaper and you'll need to thin it with cream anyway.
No cream of mushroom soup? Cream of celery soup plus 2 tbsp mushroom powder gets you close. Short on cheddar? Gruyère or Swiss melts beautifully too. The bacon is optional but worth it—Trader Joe's has the best pre-cooked bacon for this. If you're skipping it, add an extra 0.5 cup of cheese. The chives? Fresh if you've got them, dried at one-third the amount. For the garlic, roasted garlic powder works if you're in a hurry, but fresh minced is better.
This bakes best in a 9x13-inch baking dish—don't skimp on the size, or it'll overflow. The leftovers reheat beautifully—just cover with foil and pop in the oven at 350°F for 15 minutes. Keeps in the fridge for 4 days or freezes for 3 months. I always make a double batch—one for dinner, one for lunches. The cheese gets even gooier when reheated, so don't skip the foil!
Why You'll Love This Recipe
- One-Pan Magic: I swear by this—just slice, layer, and bake. No chopping boards, no extra dishes, and zero stress. The soup and cheese do all the work while you sip your coffee.
- Creamy Cheesy Bliss: That sharp cheddar melts into a golden crust, while the mushroom soup adds a rich, savory depth. Honestly, the first bite makes me forget it’s basically a shortcut.
- Leftovers That Win: Make a big batch and reheat slices straight from the fridge—crispy edges, creamy middle, every time. My kids fight over them, and I don’t even have to pretend I made it from scratch.
- Budget Dinner Hero: Russets are cheap, soup’s a pantry staple, and a block of cheddar stretches far. For under $10, you feed four people a meal that feels fancy. (Yes, even on a Tuesday night.)
Step-by-step instructions for Campbell's scalloped potatoes
Here's how to build those irresistible cheesy layers that pull apart perfectly every time.
Prep and Layer the Potatoes
Start by peeling the 3 lb russet potatoes and thinly slicing them into ⅛-inch thick rounds. I use a mandoline for even slices, but a sharp knife works too if you're careful. The thinner the slices, the quicker they'll cook and the more tender they'll be.
Preheat your oven to 375°F. In a 9x13-inch baking dish, spread ½ cup of the shredded sharp cheddar cheese on the bottom. This creates a flavorful base that prevents the potatoes from sticking. Arrange the potato slices in a single layer, slightly overlapping them like shingles. You should have about 3 layers total—don't overcrowd, or they won't cook evenly.
Build the Creamy Sauce Mixture
In a medium bowl, whisk together 2 cans Campbell's cream of mushroom soup, 0.5 cup heavy cream, 0.5 cup melted butter, 4 minced garlic cloves, 1.5 tsp salt, and 0.5 tsp black pepper. Stir in 1 tbsp all-purpose flour to thicken the sauce slightly. This mixture is the heart of your scalloped potatoes—it's what makes them creamy and rich.
Pour half of this sauce mixture evenly over the first layer of potatoes. Sprinkle another ½ cup of the shredded sharp cheddar cheese on top. The cheese will melt into the sauce, creating that signature gooey texture. Repeat with another layer of potatoes, then the remaining sauce and cheese. End with a final layer of potatoes to ensure every bite has that perfect cheesy pull.
Add Bacon and Bake to Golden Perfection
If using, sprinkle the 6 oz crispy cooked and crumbled bacon evenly over the top layer of potatoes. The bacon adds a smoky depth that pairs beautifully with the creamy cheese sauce. Drizzle any remaining melted butter over the top for extra richness.
Cover the baking dish tightly with foil and bake for 45 minutes. After that time, remove the foil and bake for another 15-20 minutes until the top is golden brown and bubbly. You'll know it's ready when the edges are crispy and the cheese is fully melted. If the top browns too quickly, tent it loosely with foil to prevent burning.
Rest and Garnish
Let the scalloped potatoes rest for 10-15 minutes before serving. This step is crucial—it allows the layers to set and makes it easier to slice without everything falling apart. The potatoes will be hot, so use oven mitts or a towel to handle the dish.
Garnish with 0.25 cup chopped fresh chives just before serving. The chives add a fresh, bright contrast to the rich, cheesy potatoes. Serve immediately while still warm, and get ready for compliments on your creamy, pull-apart layers. These potatoes are perfect as a side dish or even as a main course with a simple salad.
Pro Tips For Making Campbell'S Scalloped Potatoes
- Preheat That Dish: DESCRIPTION:
- Slice Potatoes Evenly: DESCRIPTION:
- Don’t Skip the Cream First: DESCRIPTION:
- Cover Early, Uncover Late: DESCRIPTION:
Creative variations of this campbell's scalloped potatoes
Classic Diner Twist
Add ½ cup sour cream to your sauce mixture for that classic diner-style richness. I first tried this when I was working at a breakfast joint in Cincinnati—it made the potatoes extra creamy and almost custard-like.
Just stir it in with the heavy cream and butter. The sour cream also helps balance the sharpness of the cheddar, creating a smoother, more velvety texture. 🥄
Herb-Infused Variations
Swap out some cheddar for 2 cups Gruyère cheese and fold 2 tbsp chopped fresh thyme into the sauce. Gruyère melts beautifully and adds nutty depth, while the thyme brings an earthy aroma that pairs perfectly with the mushrooms in the soup.
My Portland farmers market has amazing fresh thyme in the summer months—I always grab a bunch for this dish.
Spicy Kick Option
For heat lovers, mix 1 tbsp hot sauce (like Cholula) into your sauce mixture, then top with ¼ cup shredded pepper jack cheese before baking. The pepper jack melts into the sauce, creating a subtle spicy kick that won't overpower the dish.
I like to add this to my Sunday dinner when Tom wants something with a little more zip—Lily still won't touch it, though. 🌶️
Vegetarian Protein Boost
Add 1 cup cooked lentils or ½ cup crumbled feta cheese between layers for extra protein and texture. The lentils soak up the creamy sauce beautifully, while the feta adds a tangy contrast.
I discovered this variation when I was teaching a vegetarian cooking class—it became an instant hit. The lentils work especially well if you're making this for a crowd or meal prep.
Breakfast-for-Dinner Style
Make it a brunch dish by adding ½ cup cooked breakfast sausage or crumbled bacon between layers, then topping with 2 tbsp chopped green onions before baking. The sausage adds a hearty, savory element that makes this perfect for weekend mornings.
I often serve it with a fried egg on top—trust me, it's a game-changer. 🍳
Low-Carb Adaptation
For a lighter version, use 2 cups cauliflower florets instead of potatoes and reduce the cheese to 1 cup total. The cauliflower absorbs the creamy sauce beautifully, creating a satisfying texture without the carbs.
I found this works best if you pulse the cauliflower in a food processor for even cooking. It's a great option if you're watching your carb intake but still want that cheesy comfort.
Nutrition facts
Frequently asked questions
Can I use regular cheddar instead of sharp cheddar?
Sharp cheddar is ideal because its tangier flavor cuts through the creaminess beautifully. If you only have mild cheddar, try adding 1 tsp Dijon mustard to the sauce mixture to boost flavor. For a melty texture, Gruyère or Swiss work well too—just expect a slightly sweeter taste.
How do I prevent the top from getting too brown before the potatoes are done?
Cover the dish with foil after the first 45 minutes of baking, then remove it for the final 15-20 minutes to crisp the top. If it still browns too fast, tent with loose foil or reduce the oven temperature to 350°F for the last 10 minutes.
Can I make this dish ahead of time?
Assemble the dish (without baking) up to 24 hours ahead and refrigerate. Bake straight from the fridge, adding 10-15 minutes to the total time. For leftovers, reheat covered with foil at 350°F for 15 minutes—the cheese gets even gooier!
What's the best way to slice potatoes evenly?
Use a mandoline slicer for perfect ⅛-inch slices, or a sharp knife with a ruler as a guide. For extra speed, buy pre-sliced potatoes from the grocery store's bagged section. Just soak them in cold water for 10 minutes to remove excess starch before layering.
Can I substitute Campbell's soup with something else?
Yes! For a similar texture, use 2 cups heavy cream + 2 tbsp cornstarch mixed with 1 tbsp mushroom powder. Or try cream of celery soup + 1 tbsp minced shallots for a different flavor profile. The key is maintaining the creamy, slightly thickened base.