MOM'S SCALLOPED POTATOES

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Mom's Scalloped Potatoes image

I only get to enjoy these potatoes two times a year, Christmas and Thanksgiving. I am 2 1/2 months pregnant and have been craving them lately. I think anyone who loves comfort classics will enjoy this recipe as it goes great with anything especially prime rib, turkey, or ham. I hope you enjoy it as much as I do!

Provided by cervantesbrandi

Categories     Potato

Time 2h20m

Yield 10 serving(s)

Number Of Ingredients 7

12 large red potatoes (thinly sliced, I use a mandolin slicer)
1 large yellow onion (thinly sliced, I use a mandolin slicer)
4 cups cheddar cheese (sometimes I use both cheddar and gruyere)
1 (8 ounce) can cream of mushroom soup
1 (8 ounce) can cream of chicken soup
2 tablespoons butter
1/3 cup milk

Steps:

  • Preheat your oven to 400 degrees.
  • Coat a large glass baking dish (the size of a lasagna pan) in butter to prevent the potatoes from sticking.
  • In a bowl, mix the cream of mushroom, cream of chicken soup and milk and whisk to combine.
  • Start layering the soup mix, potatoes, onions and cheese ending in cheese (make sure the top layer is double the cheese as the layers of cheese in between).
  • Dot the top of the potatoes with butter and cover the pan with foil.
  • Bake the potatoes covered for an hour and a half or until somewhat fork tender. Take the cover off and cook them for an additional 30 minutes.

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    #time-to-make     #course     #main-ingredient     #preparation     #side-dishes     #eggs-dairy     #potatoes     #vegetables     #cheese     #4-hours-or-less     #from-scratch

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