Peppery Scalloped Potatoes
Peppery scalloped potatoes feature thinly sliced potatoes layered with a creamy mushroom soup mixture, infused with cayenne pepper for a flavorful, comforting dish perfect for family dinners.
Ingredients
Instructions
- In a small bowl, combine the undiluted cream of mushroom soup, milk, salt, and cayenne pepper; set aside.
- Place a third of the sliced, peeled potatoes in a greased 9 x 13 inch pan.
- Layer with a third of the melted butter, flour, and soup mixture.
- Repeat the layering process twice, ending with the soup mixture on top.
- Bake uncovered at 350°F (175°C) for 1 hour and 20 minutes or until the potatoes are tender.
Tips & Substitutions
For a creamier texture, consider adding a layer of shredded cheese between the potato layers. If you prefer a lighter option, substitute half of the milk with vegetable broth. To enhance flavor, try adding herbs like thyme or rosemary. Make sure to slice the potatoes evenly for consistent cooking, and soaking them in water before baking can help prevent browning.
Serving Suggestions
These peppery scalloped potatoes pair beautifully with a simple green salad or roasted vegetables for a well-rounded meal. They also complement grilled meats or baked chicken, making them perfect for family gatherings. For a complete dinner, consider serving alongside American recipes like BBQ ribs or a hearty meatloaf.
Storage & Reheating
Store any leftover scalloped potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, place in a baking dish and cover with foil. Heat in a preheated oven at 350°F (175°C) for about 20-30 minutes, or until heated through. You can also microwave individual portions for a quicker option.
Nutrition & Diet Analysis (per serving)
Each serving of Peppery Scalloped Potatoes contains roughly 1075 calories, with 19g protein, 168g carbohydrates, and 42g fat. It is an excellent source of vitamin A (135% of the Daily Value), vitamin C (78% of the Daily Value), and iron (73% of the Daily Value), and a good source of vitamin D. Note that it is relatively high in sodium, at 1369mg per serving (60% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of soup instead of cream of mushroom?
Yes, you can substitute with cream of chicken or even a cream of celery soup for a different flavor profile. Just ensure that the soup is undiluted to maintain the consistency of the dish.
How can I make this dish vegetarian?
To make this dish vegetarian, simply use a vegetarian cream of mushroom soup and vegetable broth instead of milk. This will ensure that the dish remains flavorful while accommodating a vegetarian diet.
What type of potatoes work best for scalloped potatoes?
Starchy potatoes like Russets or Yukon Golds are ideal for scalloped potatoes due to their creamy texture when baked. Avoid waxy potatoes, as they hold their shape too well and can lead to a less creamy dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).