It tastes like the bulgogi at the Korean restaurants I’ve been to, however I’m not sure if it’s legitimate. It’s delicious and perfect for entertaining because it’s simple to marinade ahead of time and grill.
| Prep Time: | 25 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 25 mins |
| Servings: | 8 |
Ingredients
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 1 ¼ cups milk, or more as needed
- ½ teaspoon ground black pepper
- 6 large potatoes, peeled and sliced
- 1 medium onion, diced
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 2-quart casserole dish.
- Whisk condensed soup, milk, and pepper together in a bowl.
- Layer potatoes and onion in the prepared casserole dish. Pour soup mixture over top; it should almost cover potatoes and onion. If it doesn’t, add more milk.
- Cover and bake in the preheated 375 degrees F (190 degrees C) oven until potatoes are tender, about 1 hour, stirring halfway through.
- You can use any type of milk, but don’t use cream or half-and-half.
Nutrition Facts
| Calories | 234 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 3 mg |
| Dietary Fiber | 6 g |
| Protein | 9 g |
| Saturated Fat | 1 g |
| Sodium | 270 mg |
| Sugars | 4 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
I made this according to the recipe, but I doubled it. I used a 3 quart deep baking dish so it cooked for 2 hours instead of one, but it turned out really good. I also added cheese to each of my layers.
This is my first time making this dish. The taste (with exception to the overwhelming amount of onion), was bland even with adding a tablespoon of garlic salt, used cream of chicken with mushroom soup and about a cup of shredded mild cheddar cheese. The oven temp was too low for cooking at the recommended time for the potatoes were no where near tender even covered for the entire recommended cooking time. This is a good “jumping off” recipe. Next time I will certainly reduce the onion, add maybe some Italian seasoning and white wine. I’ll also reduce the milk to half and add half cup of chicken broth along with some shredded chicken. Increase heat to 400 and cook for 1 1/2 hour and test with fork for tenderness.
This was a very easy recipe. 375 degree’s is to high. I would recommend 350 degrees and cook a little longer. It’s ok but not great.
Thes potatoes were delicious. The only change is I used cream of onion soup as something else recommended and I really liked it. I will make again and will sprinkle with cheese next time – maybe Parmesan!
This was really good. Quick and simple. Husband loved it. Followed exactly.
Here is the key — add a package of Lipton dry soup to the cream of mushroom and the milk, mix up and that gives a GREAT flavor to the potatoes. Everyone raved about this recipe.
I used a can of Campbell’s mushroom soup and followed the instructions exactly. Found this dish very bland with a very boring zest of heat from the pepper. If it wasn’t for the onion it would have no flavor at all. I also experimented adding 4 diced fresh garlic cloves to another batch with no added success to amplify the taste. Recommend adding shredded cheese to the dish after you remove from the oven to give it some additional flavor and texture. Also broiling the dish for an additional 5 minutes can make the world of difference.
Second attempt. I pretty much followed the recipe but used once can of milk. I also put cheese in middle and on top and melted butter with mixed breadcrumbs. I’m experimenting with how long to cook and when to take the tinfoil off – still not perfect! I didn’t try stirring mid way through and this might be helpful.
This recipe was so delicious.
This dish didn’t come out well for me. Not much favor, you could taste the flour.
very good and very easy.to make a little stiffer I sprinkle a little fiour between layers. And I love it with cheese soup. We make it all the time .
used chicken & mushroom soup, served it up with garden fresh broccoli, carrots & mushrooms on the side. Yummy
I liked very much, I will add cheese next time
Delicious! I added some chunks of ham sometimes or ground turkey or beef to make a casserole with mushroom soup or campbells cheese soup with some rosemary. Yummy!
I used cream of mushroom, but mixed paprika and dill into it aswell as the pepper and about 1 1/2 cans of whole milk. I also added a little bit of marble cheese. Baked for 30 mins covered and 45 uncovered. Turned out really well.
I tried this because I wanted something a little different. it was ok but I expected it to be better. next time I will make them like I always do with white sauce
I added fresh garlic to the cream sauce and grated cheeses and fresh crumbled bacon to the layers only because I had them in the fridge. Delicious.
Great dish! I added some minced garlic and cheese to it and everybody loved it. Thanks!
Very good. I used cream of potato soup instead of cream of mushroom, as I had a can that needed to be used. I will continue to use cream of potato soup in the future, as you really get only potato flavor. Will make this again.
It was really good as is. Awesome with cheese on top for an additional 15 minutes under the broiler.
Pretty good. The best thing is that it is not too hard to make and you can mix up the recipe.