Saturday, July 11, 2009

Scalloped Cheese Potatoes

I didn't get a picture of the Scalloped Cheese Potatoes I made the other night for dinner but I did try them and they turned out OK. It was a basic recipe for side of easy potatoes. I needed something fairly easy with the ingredients I had on hand, and this did the trick nicely.

Scalloped Cheese Potatoes:

  • 4 pounds potatoes, peeled and thinly sliced
  • 2 (10.75 ounce) cans condensed cream of mushroom soup, undiluted
  • 1/4 cup butter or margarine, divided
  • 2 cups shredded sharp Cheddar cheese, divided
  1. In a large bowl, combine potatoes and soup. Layer half of the mixture in a greased 13-in. x 9-in. x 2-in. baking dish. Dot with half of the butter and sprinkle with half of the cheese. Repeat layers. Bake, uncovered, at 350 degrees F for 60-70 minutes or until the potatoes are tender.

No comments:

Post a Comment