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Creamy 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."
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6-8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6-8 servings

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

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.

Directions

  1. 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.
Originally published as Microwave Scalloped Potatoes in Quick Cooking January/February 2002, p51

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.

Reviews for Creamy Microwave Scalloped Potatoes

AVERAGE RATING
   (7)
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MY REVIEW
Reviewed Jun. 1, 2012

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

MY REVIEW
Reviewed Oct. 9, 2011

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.

MY REVIEW
Reviewed Apr. 17, 2011

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!

MY REVIEW
Reviewed Dec. 27, 2010

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.

MY REVIEW
Reviewed May. 3, 2008

These are wonderful and so easy!

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