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Course : Side Dish
Type of Prep : Bake
Cuisine : U.S. Regional
 
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Scalloped Potatoes

From Diana Rattray,
Your Guide to Southern Food.
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Scalloped potatoes made easier with condensed Cheddar cheese soup.

INGREDIENTS:

  • 4 cups thinly sliced potatoes (about 4 medium potatoes)
  • 1/2 chopped onion
  • 1 (3-ounce) can chopped mushrooms, drained, or 4 ounces sauteed mushrooms
  • salt
  • 1 (10.5 ounces) can condensed Cheddar cheese soup
  • 1 cup diced tomatoes (fresh or canned with juices)
  • 1 cup herb-seasoned croutons

PREPARATION:

Lightly butter a 10x6x2-inch or 8x8x2-inch baking dish. Layer half the potatoes, onion, and mushrooms. Sprinkle with a little salt. In a medium bowl, combine soup and chopped tomatoes. Pour half the soup mixture over vegetables in baking dish. Repeat layers, ending with cheese soup. Cover the baking dish with foil. Bake at 350° for about 1 1/2 hours. Uncover, top with croutons, and bake 5 minutes longer. Let scalloped potatoes stand 10 minutes before serving. Scalloped potatoes serves 8.

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