Thinly slice any potato with a mandolin, just use your family’s favourite!

As you know potatoes discolour or oxidize quickly. Ideally you should layer the potatoes in your casserole as soon as possible. The starch on the potatoes helps to keep the potatoes in place, which will keep them from falling apart when serving. If you are not layering them immediately placing the sliced potatoes in cold water is still an option, but it will rinse the starch off of the potatoes.

Pour 2 cans of Campbell’s Condensed Cream of Mushroom soup into a medium bowl and add 1 ½ cups Campbell’s Reduced Sodium Chicken broth.


Alternate your sliced potatoes into a shallow casserole with the condensed soup mixture and grated Swiss cheese. This is where you could be creative and use your favourite shredded cheese.

Add leftover ham or bacon for a main dish option. The sky is the limit when it comes to creative options!

Top with remaining cheese and grated Parmesan and bake until potatoes are tender. This could take 45 minutes to an hour depending on the thickness of your potatoes. Make this dish the day before and just reheat portioned scalloped potatoes for a quick meal option