Sarah's Scalloped Potatoes |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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This recipe came from a family cookbook. I have made it as is, and also without the cheese but adding a bit more milk. Both ways have worked out great! Another variation, is to halve the amount of potatoes, and make up the rest of the vegetables with baby carrots and snow peas. Ingredients:
1 can cream of chicken soup, mushroom or 1 can celery soup |
1/2 can milk |
1 dash pepper |
4 cups potatoes, thinly sliced |
1/2 cup onion, thinly sliced |
1 cup sharp cheddar cheese, shredded |
1 tablespoon butter |
Directions:
1. Blend soup, milk and pepper together.
2. Line a 1 1/2 quart casserole dish with foil, for easy clean-up.
3. Arrange alternate layers of potatoes, onion, soup mixture and cheese.
4. Dot top with butter and sprinkle with paprika.
5. Cover and bake at 375 F for 1 hour.
6. Uncover and bake 15 minutes more.
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