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Microwave Scalloped Potatoes Recipe

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"These creamy potatoes taste much better than those made from a boxed mix," assures Betty Menerey from Auburn, Michigan. "It's a tradition to prepare them for family gatherings. I usually double the recipe and use one can of cream of chicken soup and one can of cream of mushroom soup."

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Microwave Scalloped Potatoes Recipe

Prep/Total Time: 30 min.

Yield: 6-8 Servings

10 20 30

Ingredients

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
3/4 cup evaporated milk
4 medium potatoes, peeled and cut into 1/8-inch slices
1 cup (4 ounces) shredded cheddar cheese
1/4 cup chopped onion
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon grated Parmesan cheese, optional

Directions

In a 3-qt. microwave-safe dish, combine soup and milk until blended. Stir in the potatoes, cheddar cheese, onion, salt and pepper. Cover and microwave on high for 7-8 minutes; stir. Cook 7-9 minutes longer or until the potatoes are tender; stir. Sprinkle with Parmesan cheese if desired. Yield: 6-8 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts 1 serving (3/4 cup) equals 178 calories, 8 g fat (5 g saturated fat), 26 mg cholesterol, 546 mg sodium, 20 g carbohydrate, 1 g fiber, 7 g protein.

Originally published as Microwave Scalloped Potatoes in Quick Cooking January/February 2002, p51

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Microwave Scalloped Potatoes

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Reviewed on Jun. 01, 2012 by danarenee

So easy and tastey! I took this to some friends' for dinner and everyone loved it!

Reviewed on Oct. 09, 2011 by crash9875

This recipe has become and 'old faithful' for me. I love to make this in a pinch and it tastes great! I use a mandolin to slice the potatoes and it comes out perfectly every time.

Reviewed on Apr. 17, 2011 by 2998dog

Thank You! These are not only easy, but are Creamy and tasty! Make sure you evenly slice your potatoes so they all cook the same. No chuncks!

Reviewed on Dec. 27, 2010 by Maryann K.

I made this following the instructions exactly and it was delicious. I had a rib roast in the oven so I didn't want to mess with the oven temp to make a potato dish so I tried this. It tasted just great and was super easy. While I used evaporated milk, I think it would turn out fine with regular milk, too, which I'll try next time.

Reviewed on May. 03, 2008 by wranglergirl

These are wonderful and so easy!