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Scalloped Potatoes Recipe

This creamy, stick-to-your-ribs potato casserole is a perfect accompaniment to an enticing beef roast or baked ham. It's an easy recipe to double when feeding a crowd or a hungry family like mine.—Wendell Obermeier, Charles City, Iowa

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8 Servings
Prep: 10 min. Bake: 1-1/2 hour

Ingredients

8 medium potatoes, peeled and diced
1 tablespoon all-purpose flour
1-1/2 teaspoons salt
1/4 to 1/2 teaspoon pepper
1 medium onion, finely chopped
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup milk or half-and-half cream
1/2 cup dry bread crumbs
3 tablespoons butter, melted

Directions

In a greased 2-qt. baking dish, layer a third of the potatoes. Combine flour, salt and pepper; sprinkle a third over potatoes. Top with a third of the onion. Combine soup and milk; pour a third over onion. Repeat layers twice. Combine bread crumbs and butter; sprinkle over top. Cover and bake at 350° for 1 hour. Uncover and bake 30 minutes more. Yield: 8 servings.

Nutrition Facts: 1 serving (1 cup) equals 293 calories, 8 g fat (4 g saturated fat), 17 mg cholesterol, 840 mg sodium, 50 g carbohydrate, 4 g fiber, 7 g protein.

Scalloped Potatoes published in Taste of Home February/March 1994, p47

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