🥔 Creamy 3-Ingredient Scalloped Potatoes
Ingredients
4–5 medium russet potatoes, thinly sliced
1 can (10.5 oz / 295 g) condensed cream of chicken soup
1 extra ingredient (choose ONE):
1 cup shredded cheddar cheese (best option)
OR 1 small onion, thinly sliced
OR 2–3 tbsp butter, cut into pieces
Instructions
Preheat oven to 190°C (375°F).
Prep potatoes: Wash and slice them thin (the thinner, the better for softness).
Mix sauce: In a bowl, stir the condensed cream of chicken soup with about ½ can of water (or milk if you want it richer).
Layer: In a baking dish, add a layer of potatoes, then a bit of your chosen extra ingredient. Repeat until everything is used.
Pour sauce evenly over the potatoes. Cover tightly with foil.
Bake for 60–75 minutes, until potatoes are tender.
Finish: Remove foil, optionally sprinkle extra cheese, and bake 10 more minutes for a golden top.
Result
Creamy, soft inside, slightly crispy edges—like a quick scalloped potato casserole with minimal effort.
