Here’s a simple and tasty way to make Cream of Mushroom Soup over Sliced Potatoes—a comforting dish with minimal ingredients:
Ingredients
- 4–5 medium potatoes, peeled and thinly sliced
- 1 can (about 10–11 oz) cream of mushroom soup
- ½ cup milk (optional, for creamier texture)
- Salt and pepper to taste
Optional: shredded cheese or herbs like thyme or parsley for extra flavor
Instructions
- Preheat oven to 375°F (190°C).
- Layer the potatoes in a lightly greased baking dish.
- Mix the soup and milk (if using) in a bowl until smooth.
- Pour the soup mixture evenly over the potatoes.
- Season with salt and pepper.
- Cover with foil and bake for 35–40 minutes, until potatoes are tender.
- Optional: Remove foil, sprinkle cheese, and bake for an additional 5–10 minutes until golden.
- Serve warm as a side dish or light main.
💡 Tips
- For extra flavor, sauté mushrooms or onions before adding the soup.
- Thinly slicing potatoes ensures even cooking and soft texture.
If you want, I can give a variation with a crunchy topping that turns this into a more festive or dinner-party-friendly dish. Do you want me to do that?
