Creamy Scalloped Yukon Spuds
Yield
6 servingsPrep
30 minCook
90 minReady
120 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | cups |
potatoes
yukon, thinly sliced |
|
| 1 | can |
cream of mushroom soup
|
|
| ¼ | cup |
onions
finely chopped |
|
| 1 | cup |
milk
|
|
| 1 | stick |
butter
or margarine, melted |
|
| 2 | cups |
cheddar cheese
grated |
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.4 | l |
potatoes
yukon, thinly sliced |
|
| 1 | can |
cream of mushroom soup
|
|
| 59 | ml |
onions
finely chopped |
|
| 237 | ml |
milk
|
|
| 113 | g |
butter
or margarine, melted |
|
| 473 | ml |
cheddar cheese
grated |
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
Directions
Spread half of the sliced potatoes in the bottom of a greased baking dish .
In a medium bowl, combine remaining ingredients (except potatoes) and pour half the mixture over the first layer of potatoes.
Repeat layers of potatoes and mixture.
Cover and bake at 350℉ (180℃) for 1 hour.
Uncover and bake 30 to 45 minutes longer.
