Make-Ahead Scalloped Potatoes Recipe

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After our memorable lakeside ceremony, guests gathered with Creighton and me at a nearby hall for our reception. A dear friend, Sharon Kramer, fixed good home-style food. Her tempting menu included these delicious potatoes. They're special, but made with convenient canned soup.
TOTAL TIME: Prep: 15 min. + chilling Bake: 1 hour 50 min. + cooling
MAKES:20 servings
TOTAL TIME: Prep: 15 min. + chilling Bake: 1 hour 50 min. + cooling
MAKES: 20 servings


  • 8 pounds potatoes, peeled and thinly sliced
  • 2 large onions, thinly sliced
  • 1/3 cup all-purpose flour
  • 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
  • 2-2/3 cups milk
  • Salt and pepper to taste
  • 2 cups (8 ounces) shredded cheddar cheese

Nutritional Facts

1 cup: 192 calories, 5g fat (3g saturated fat), 18mg cholesterol, 203mg sodium, 30g carbohydrate (5g sugars, 2g fiber), 6g protein .


  1. In two greased 13-in. x 9-in. baking dishes, layer potatoes and onions. Combine the flour, soup and milk until blended; pour over each baking dish. Season with salt and pepper. Cover and bake at 325° for 1-1/4 to 1-1/2 hours or until potatoes are tender. Uncover; cool for 30 minutes. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before reheating. Bake at 325° for 30-40 minutes. Uncover and sprinkle with cheese; bake 5 minutes longer or until cheese is melted. Yield: about 20 servings.
Originally published as Make-Ahead Scalloped Potatoes in Down the Aisle Country-Style 2000, p36

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Joscy 88560
Reviewed May. 14, 2013

"Bumped into this recipe looking for something different to make/take to husband's family reunion. Looks fairly easy to make and delicious."

glolin16 46960
Reviewed Apr. 17, 2012

"This recipe is delicious and very easy to make. It is comfort food and the recipe can feed a crowd. I halved the ingredients and it easily fed 10. I served it with ham and everyone loved it. I used 1% milk and low sodium soup. Great!"

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