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Supreme Scalloped Potatoes Recipe

For a true down-home dinner, serve these creamy potatoes alongside your favorite roast beef. When I know I have a full day ahead, I'll assemble this casserole the night before. —Erla Burkholder, Ewing, Illinois

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Supreme Scalloped Potatoes Recipe

Prep: 20 min. Bake: 35 min.

Yield: 12-14 Servings

20 35 55

Ingredients

8 medium potatoes (about 3 pounds), peeled
1-1/2 cups (6 ounces) shredded cheddar cheese, divided
1/3 cup chopped onion
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup (8 ounces) sour cream
3/4 cup milk
2 tablespoons butter, melted
1/2 teaspoon salt
1/2 teaspoon pepper

Directions

In a Dutch oven or large kettle, cook potatoes in boiling salted water until tender. Cool completely; shred and place in a large bowl. Add 1 cup cheese and onion. Combine remaining ingredients; pour over potato mixture.
Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 35-40 minutes or until bubbly. Yield: 12-14 servings.

Nutritional Facts 1 serving (1 cup) equals 195 calories, 10 g fat (6 g saturated fat), 32 mg cholesterol, 359 mg sodium, 21 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Supreme Scalloped Potatoes in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p70

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(1-1) of 1 reviews

Reviewed on Apr. 09, 2012 by hkgrandmother

I fixed this for a church Potluck and it was quickly finished off. I only cooked the potatoes partly not tender all the way through. I even put them in the fridge overnight and baked the next day and they turned out fine.