Pouring condensed cream of chicken soup over raw sliced russet potatoes is the base of a super easy, comforting casserole—often called a “creamy potato bake.”
Here’s how to do it right:
🥔 Creamy Potato Bake (Simple Method)
🧴 Ingredients
- 3–4 russet potatoes, thinly sliced
- 1 can cream of chicken soup
- ½ cup milk (optional, for thinner sauce)
- 1 small onion (optional, sliced)
- Salt & pepper
- 1 cup shredded cheese (optional, cheddar works great)
👩🍳 Instructions
- Preheat oven to 375°F (190°C)
- Grease a baking dish
- Layer sliced potatoes (and onions if using)
- In a bowl, mix soup with milk (optional)
- Pour the mixture evenly over the potatoes
- Season with salt and pepper
- Cover with foil and bake for 45–60 minutes
- Remove foil, add cheese (if using), and bake another 10–15 minutes until golden
🌟 Tips for Best Results
- Slice potatoes thinly so they cook evenly
- Covering first keeps them tender; uncovering later adds a nice top
- Add cooked chicken or bacon to turn it into a full meal
🍽 What You Get
- Soft, tender potatoes
- Creamy, savory sauce
- Optional cheesy, golden top
💡 Shortcut Version
You can also mix everything together instead of layering—it’ll still taste great, just less structured.
If you want, I can give you a cheesy scalloped-style version with garlic and herbs that tastes like a restaurant dish.
