Cheesy Scalloped Potatoes
This is probably the best scalloped potatoes I've had. We made our own cream of mushroom soup with dried wild mushrooms (see recipe link below). Tons of rich mushroom flavor that was embedded in the potatoes along with a nice cheesy flavor throughout. We used a nice old cheddar. The paprika was a nice touch and it ended up giving the potatoes a very rich color (see photos).
Yield
4 servingsPrep
5 minCook
75 minReady
80 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 ¾ | ounces |
cream of mushroom soup
1 can, or celery soup |
|
| ½ | cup |
milk
|
|
| 1 | dash |
black pepper
|
*
|
| 4 | cups |
potatoes
sliced |
|
| ½ | cup |
onions
thinly sliced |
|
| 1 | cup |
cheddar cheese
old or sharp |
*
|
| 1 | teaspoon |
butter
or margarine |
|
| 1 | dash |
paprika
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 310.7 | ml/g |
cream of mushroom soup
1 can, or celery soup |
|
| 118 | ml |
milk
|
|
| 1 | dash |
black pepper
|
*
|
| 946 | ml |
potatoes
sliced |
|
| 118 | ml |
onions
thinly sliced |
|
| 237 | ml |
cheddar cheese
old or sharp |
*
|
| 5 | ml |
butter
or margarine |
|
| 1 | dash |
paprika
|
*
|
Directions
Blend soup, milk, and pepper. Set aside.
In 1½-qt. casserole, arrange alternate layers of potatoes, onion, sauce, and cheese.
Dot top with butter; sprinkle with paprika.
Cover; bake at 375℉ (190℃) for 1 hour.
Uncover; bake 15 minutes more or until done.
Makes about 4 cups.
