This is an easy scalloped potato recipe, made with cheese and potato soups and milk, along with layers of Cheddar cheese.
Cook Time: 1 hour, 15 minutes
Total Time: 1 hour, 15 minutes
Yield: Serves 4 to 6
Ingredients:
- 2 1/2 pounds baking potatoes, peeled and very thinly sliced (about 1/8-inch)
- 1 large onion, chopped
- 1 can (10 3/4 ounces) condensed Cheddar cheese soup
- 1 can (10 3/4 ounces) condensed cream of potato soup
- 1 cup milk, light cream, or half-and-half
- 1/8 teaspoon ground black pepper
- 1 1/2 cups shredded sharp Cheddar cheese, divided
Preparation:
Grease a 2 1/2-quart casserole. Heat oven to 325°.
Combine the potatoes and onions in a large bowl. In another bowl, combine the soups, milk or cream, and pepper; pour over the potatoes and stir to combine. Pour half of the potato mixture into the casserole; spread about half of the cheese over the potatoes. Top with remaining potato mixture and cheese. Cover tightly with foil and bake for about 1 hour and 15 minutes, or until the potatoes are tender.
Serves 6 to 8.
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