SUSAN'S EASY POTATO SCALLOP
Okay, so this is not quite as easy as scalloped potatoes from a box. But it uses REAL potatoes and that takes a bit more time. The payoff, or return on investment, is worth it!
Provided by Susan Feliciano
Categories Potatoes
Time 1h5m
Number Of Ingredients 5
Steps:
- 1. Preheat oven to 350 degrees. Peel potatoes and cut lengthwise in halves or quarters, then slice thinly. Use a food processor to make it really easy. Place in cold water for 10 minutes, drain thoroughly.
- 2. Arrange potatoes in oblong glass baking dish that holds them well, not too spread out. You want a couple of layers. Season with salt and pepper. Dot with butter.
- 3. Stir soup and milk together until well-blended. Pour evenly over potatoes. Bake for 45 minutes (or longer) until done to your liking, potatoes being soft and sauce thick and browned a little on top.
- 4. This can also be done in a crock pot. I prefer high power for 3-4 hours.
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