Cheddar Baked Potato Sclices

This cheddar baked potato dish takes the retro-American shortcut path and uses cream of mushroom soup as the bulk of the sauce, building a creamy, cheesy scalloped potato side with minimal prep. Russet potato slices arrange in overlapping rows in a baking dish, get sprinkled with shredded cheddar cheese, and finish under a blanket of seasoned soup mixture.

The canned soup is the shortcut magic here. It provides cream, thickener, and mushroom flavor in one step, which is why this kind of recipe dominated midcentury American cookbooks. Paprika and black pepper season the mixture, and the cheddar melts into the potatoes during the covered bake for that gooey bite in every forkful.

Forty-five minutes covered with foil steams the potatoes through, then 10 minutes uncovered crisps the top. Serve alongside roast chicken, pot roast, or pork chops as an old-school side dish that never goes out of style at potlucks, holiday dinners, or weeknight tables.

Chef Tips

• Slice potatoes uniformly, about ⅛ inch thick. A mandoline makes this easy and ensures even cooking.
• Layer in overlapping rows for neat presentation. Random piling works but does not look as polished.
• Use real sharp cheddar, not processed cheese food. Real cheese melts into creamy pockets; processed stays waxy.
• Do not skip the paprika. Beyond color, it adds subtle sweet-smoky notes that anchor the flavor.
• Let rest 5 minutes after baking. Hot casserole falls apart when scooped; rested casserole holds its shape.

Variations

• Swap cream of mushroom for cream of celery or cream of chicken soup for different flavor.
• Add diced cooked bacon or ham cubes between layers for a heartier casserole-main.
• Top with crushed Ritz crackers or panko breadcrumbs mixed with melted butter for extra crunch.