Bacon Parmesan Scalloped Potatoes
- Stir the soups, milk, half of the cheese, the green onions, garlic and salt in a large bowl. Season as desired. Add the potatoes and stir until evenly coated. Transfer the mixture to a 9 x 13 (3-qt) baking dish, arranging the potato slices so they lie flat and are distributed evenly. Cover the baking dish with foil
- Bake at 425°F (220°C) or 35 minutes or until the potatoes are fork-tender. Uncover, sprinkle with the remaining cheese
- Set the oven to broil. Broil for 10 minutes or until the potatoes are golden brown. Sprinkle with the chives.
- Use any sharp cheese for this delicious recipe try old Cheddar or Gruyere for a twist.
- For a veggie option, swap in 2 cans Campbell's® Condensed Cream of Broccoli Soup.
- Let the potatoes stand for 10 to 15 minutes after baking to let the sauce thicken up a bit.
Recipe Made With
CAMPBELL'S® Condensed Cream of Bacon Soup
Cream of bacon soup (where have you been all my life).
I followed the recipe to a T with the exception doubling the green onions and using both Parmesan and sharp cheddar. This is soooo good and I can’t wait to make it again
Christine A. | September 2, 2019
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