Scalloped Garlic Potatoes

Total Time
55mins
Prep 10 mins
Cook 45 mins

Easy to make variation of scalloped potatoes that gets it's savory flavor from Lipton Recipe Secrets Garlic Mushroom Soup Mix.

Ingredients Nutrition

  • 3 medium potatoes, peeled and thinly sliced (about 1 1/2 pounds)
  • 1 ounce lipton garlic mushroom soup mix
  • 1 cup whipping cream or 1 cup heavy cream
  • 12 cup water

Directions

  1. Preheat oven to 375.
  2. In lightly greased 2-quart shallow baking dish, arrange potatoes. In medium bowl, blend remaining ingredients, pour over potatoes.
  3. Bake, uncovered, 45 minutes, or until potatoes are tender.
  4. Tip: You can substitute the Garlic Mushroom Soup Mix with Lipton Savory Herb with Garlic Soup Mix.
  5. Tip: The surface of peeled potatoes discolors quickly. Use immediately or cover with water to prevent discoloration.

Reviews

(5)
Most Helpful

Made for Aus/NZ Swap Jan 2010. Simplicity and very good. I like when that happens. I, too could not find the lipton garlic so used the Savory Herb with garlic. I used 1/2 and 1/2 as that is what I had. This was quick to make using my mandoline to slice the taters, simple to put together and tasty to boot. I will make these again and make sure I have cream on hand. DH is not a tater person but he did enjoy a scoop of these, DS and gf liked them as well. A nice change in making taters for me. thank you

Chef1MOM-Connie January 11, 2010

WOW what a simple side dish and full of flavour. We don't have Lipton product in Australia so I used McCormick Creamy Garlic Mushroom mix and had to substitute the cream with thick lactose free cream (so Little Miss (DD) was able to eat it). I also doubled the serving and there was only a scoop of leftovers. We will defiantly be making this again. Thank you Crafty Lady 13

Chef floWer May 05, 2008

I gave this 3 stars. I made these for my family's dinner. My family liked these potatoes. I thought they were very good. I didn't have cream so I used half n half. I also used the Savory Herb with Garlic Soup Mix. I will make these again. Thanks for posting a really good recipe. Christine (internetnut)

internetnut February 03, 2008

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