Red Scalloped Potatoes Recipe

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"Here's a different way to serve red potatoes," shares Clara Honeyager from her Mukwonago, Wisconsin country home. "Their slightly tangy flavor always appeals to a crowd."

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Red Scalloped Potatoes Recipe

Prep: 10 min. Bake: 1 hour 25 min.

Yield: 10-12 Servings

10 85 95

Ingredients

3 pounds small red potatoes, quartered
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
2 cups sliced onions
1 cup milk
1/4 cup thinly sliced green onions
1 teaspoon dill weed
1 teaspoon dried marjoram
3/4 teaspoon salt
1/2 teaspoon pepper

Directions

Place potatoes in a ungreased 13-in. x 9-in. baking pan. In a large bowl, combine the remaining ingredients; pour over potatoes.
Cover and bake at 350° for 1-1/4 hours. Uncover and bake 10-20 minutes longer or until bubbly and potatoes are tender. Yield: 10-12 servings.

Nutritional Facts 1 serving (1 each) equals 123 calories, 2 g fat (1 g saturated fat), 4 mg cholesterol, 344 mg sodium, 23 g carbohydrate, 3 g fiber, 4 g protein.

Originally published as Red Scalloped Potatoes in Country Woman July/August 1997, p42

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Red Scalloped Potatoes

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Reviewed on Sep. 29, 2012 by newrecipejunkie

I made a half recipe of this to try it since it's just the two of us now. Then split it into two small casserole dishes: one with just salt for picky husband and one with the other spices for me. Both of us loved mine. Either way, these potatoes were delicious! Will make again!