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Chedder Scalloped Potatoes

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Chedder Scalloped Potatoes

This surprisingly delicious recipe always gets so much praise from friends and family. Make sure that you make enough, because it's very easy to come back for second servings! Food truly is one of lifes joys.

 

Yield

5 servings

Prep

20 min

Cook

75 min

Ready

95 min

Ingredients

Amount Measure Ingredient Features
10 ounce soup, cream of cheddar
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½ cup milk
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1 dash black pepper
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4 cups potatoes
thinly sliced
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1 small onions
sliced
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Ingredients

Amount Measure Ingredient Features
28.9 ml/g soup, cream of cheddar
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118 ml milk
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0 black pepper
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946 ml potatoes
thinly sliced
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1 small onions
sliced
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Directions

Preheat oven to 375℉ (190℃).

Blend the cheddar cheese soup, milk and pepper in a mixing bowl.

Arrange alternate layers of potatoes, onion and soup mixture in a buttered 1½-quart casserole baking dish .

Dot top with 1 tablespoon butter. Cover and bake for 1 hour.

Uncover and bake 15 minutes more or until potatoes are done, bubbling and crispy brown on top.



* not incl. in nutrient facts Arrow up button

Comments


anonymous

Good recipe. My Mom used to make it when I was a child. She would also add some of the leftover baked ham left after Christmas dinner when we had it. With ham and a side of green beans or broccoli you've got a delicious simple budget conscious meal.

anonymous

Can you make ahead and freeze?

sean   

Freezing scalloped potatoes is a fantastic way to preserve their deliciousness for a later date. Just make sure to store them in an airtight container or freezer bag to prevent freezer burn. When you're ready to enjoy them again, simply thaw them in the refrigerator and reheat in the oven or microwave. Bon appétit!

 

 

 

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