scalloped new potatoes
Side Dish

Scalloped Potatoes For Busy Moms ~Kid-Friendly

Cooks in 30 Minutes Difficulty Easy 0 comments

Welcome to our first of many posts in the Busy Moms Kid-friendly Series! This week, we are making scalloped potatoes they will actually eat and love! Easy dinner sides like scalloped potatoes are budget-friendly, and best of all, once it’s in the oven, you can walk away! Put your feet up, Mom. You deserve it!

I have ‘raised’ my two children and have many shortcuts saved up from being a SAHM over the years. While you may think being a SAHM should equal culinary excellence, most moms, even those of us who stay at home, need a break. Whether you have a busy night planned with extracurriculars or just because you aren’t in the mood for food making.

That’s why this recipe is such a beauty! It’s literally three ingredients to a hot side potato side dish that kids will gobble down.

cooked scalloped potatoes

For more delicious easy meals be sure to follow along with us as we bring you more in the Busy Moms Kid-friendly Series. These potatoes go great with a side garden salad!

What goes in kid-friendly three ingredients scalloped potatoes?

I am glad you asked. The obvious thin sliced potatoes! Mushroom soup, the cheap stuff or the expensive, it doesn’t matter, and water. Holy cow, that’s it? Yup! The mushroom soup isn’t soup when we make this because we are adding half the required water.

The ‘scalloped’ potatoes are smothered in that creamy, salty mushroom soup flavor that kids love. The potatoes are cooked right through, making them soft and delicious as a side dish for fall or winter meals.

The first step is, of course, to peel and slice those potatoes. If you don’t have a mandolin slicer, ensure that all the potato slices are equal in thickness. Or as close to it as possible.

Again, I make big batches of things because that translates into leftovers, and leftovers mean I don’t have to overthink about lunches. I am not a big lunch person myself, so if I can direct others to the leftovers for their school or work lunch, it’s a bonus. It takes the pressure off of menu planning three square meals. Because let’s face it, we don’t always want to be in our kitchen cupboards.

This recipe nicely fills a 9 by 13 pan, but you can adjust it for your family’s size and needs. Peel as many potatoes as needed to make two full layers in the baking dish.

Lay the sliced potatoes so they overlap slightly from one end of the pan to the other in neat rows. Mix the mushroom soup in a bowl with one can of water if using condensed. If you are using ready-to-serve, skip adding water. That’s right, you can cut the work even further by using ready-to-serve soup instead!

Once the water and soup are blended, simply pour to cover the potatoes and then cover the whole tray with tinfoil. Bake in a preheated oven of 350 degrees Fahrenheit for thirty to forty minutes.

Remove from oven and test potatoes for done. They should be fork tender. Serve with your main entree and enjoy the rave reviews, Mom. You deserve it!

Ingredients:

Potatoes: The best potatoes for these scalloped potatoes are red potatoes as they will absorb some of the liquid while they bake. Traditional scalloped potatoes are made with Yukon Gold or Russet because they are starchy and start breaking down thickening the milky base. We don’t need our potato to do that in this recipe which is why red works marvelously.

Mushroom Soup: It won’t matter what brand you have if you use a condensed mushroom soup. So long as you cut the water back to half the recommended amount. If you are using Campbell’s ready-made mushroom soup, you can avoid using water altogether as it has enough moisture already.

cooked scalloped potatoes (2)

Substitutions and alterations for these easy peasy scalloped taters:

Mushroom Soup: You can use any canned cream-based soup in this recipe that your family prefers and have a tasty side dish.

Cheese: Top the scalloped potatoes with a cheese and bake uncovered to let it get a bit drier and meltier. Creamy, cheesy potatoes are always a hit with kids!

Onion: If you would like you can add thin layer of sliced onions to this dish for a sauteed cream style onion which brings a more depth of flavor.

Expert Tips:

The biggest tip is to be sure that your potatoes are cut to the same thickness and layered evenly in the dish to allow for proper baking.

If you ever need to prepare peeled potatoes ahead of time, be sure to cover them in cold water. This will keep them from oxidizing and turning black. You can peel up to four hours ahead of time with this method.

If your pan is very full, it will leave little room for the soup to boil. I recommend putting a baking sheet under your pan to keep your oven safe from spilling liquids.

scalloped potatoes

Easy Kid-Friendly Scalloped Potatoes Just Three Ingredients

Amber Bondar
This easy, kid-friendly scalloped potato recipe uses just three simple ingredients. The hot cream-sauced potatoes will be gobbled up in no time. They also reheat well for lunch the next day.
Prep Time 15 minutes
Cook Time 30 minutes
Course Side Dish
Cuisine American, Canadian
Servings 8

Ingredients
  

  • Red Potatoes Sliced thinly (Seen in pictures new white potatoes with skin on)
  • 2 Cans Condensed Mushroom Soup Or Campbells Ready to Serve
  • 1 Can Water Measured in Soup Can
  • *Optional paprika sprinkled over top

Instructions
 

  • Peel and slice potatoes thin. Approx ¼" thick.
  • In a 9 by 13" baking dish layer potatoes in rows overlapping slightly. Make two layers.
  • In a small mixing bowl mix the mushroom soup and water until lumps are gone.
  • Pour over the potatoes and sprinkle with paprika (optional)
  • Cover with tin foil and bake covered in oven.
  • Bake in 350℉ oven for 30-40 minutes or until potatoes are fork tender.
  • Store unused portion in fridge covered.
Keyword easy side dish, kid-friendly, mushroom soup, potato

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