Peppery Scalloped Potatoes Recipe
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1-1/2 cups milk
- 1/2 to 1 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 5 cups thinly sliced peeled potatoes
- 1/4 cup butter, melted
- 1/4 cup all-purpose flour
- 1. In a small bowl, combine the soup, milk, salt and cayenne; set aside. Place a third of the potatoes in a greased 13-in. x 9-in. baking dish; layer with a third of the butter, flour and soup mixture. Repeat layers twice. Bake, uncovered, at 350° for 1 hour and 20 minutes or until potatoes are tender. Yield: 6-8 servings.
3/4 cup: 207 calories, 9g fat (5g saturated fat), 23mg cholesterol, 500mg sodium, 28g carbohydrate (3g sugars, 2g fiber), 4g protein.
Reviews for Peppery Scalloped Potatoes
"We added ham and it was delicious!"
"Very good, the soup gives it a nice creamy texture!"
"I thought this dish was very good as is and there are so many variations that can be made to it. I added ham and onions to mine. I also mixed the butter and flour in with the soup and milk. Much easier to build the recipe that way. Next time I will cover with foil the first hour then uncover for the last 20 minutes."
"The very best especially with a sweet potato"
"I made this the first time but added bacon bits. It was pretty good. The second time I sub'd chedder cheese soup for the mushroom and added a bit of cheddar cheese to the layers. My family demolished it though it would have been better with bacon. I'll make this again and again."
"PERFECTION!!! I increased sliced potatoes to about 7-8 cups, and milk to 2 cups and left everything else the same."
"I added cream, onions, and salt and pepper. More cayenne for next time!"
"I made this last Friday; and added smoked sausage, sliced onion and 3/4 lb of Processed cheese. I made to sauce in the microwave then added it to the potatoes. My wife loved it. Next time I'm going to try making it in a slow cooker."
"Am making these tonight, yet again. So good, but I agree with another reviewer, that it doestn't seem to serve as many as the recipe says. Maybe it is just that good!"
"Oh this was so good and easy to make. This is a keeper for me. I used Red potatoes with there skins on."
"These are fantastic! My husband would eat the whole thing if I let him. I did tweak the recipe a bit. First of all, I added a layer of thinly sliced onions on top of the first two layers of potatoes, I increased the butter to 6 T., and I whisked the flour in with the soup, milk, salt, and cayenne (I wasn't sure if that's what you were supposed to do anyway). Just for some crunch on the top, I sprinkled some French fried onion rings over everything for the last 10 minutes of baking time. I'll definitely be making this again. Thanks for this great recipe!!"
"This recipe was soooo good and easy to make. However I probably would double the recipe because it didn't seem to make that much. Also make sure you grease the pan VERY well other wise most of the bottom goes to waste."
"easy and delicious! Love the addition of the cayenne pepper!"
"I have been using this recipe for years (since I found it my 1999 Taste of Home Annual Recipe Cookbook). Hubby and I Iove the tang of the cayenne pepper.I made this again tonight and realized that I had never rated it. It has been a keeper for many years."
"I found this recipe years ago in taste of home mag. I searched for a long time to find it again. It is the best scalloped potatoes ever. I am glad I found it again"
"My all-time favorite recipe! These are great and everyone loves them."
"This is now my go-to scalloped potatoes - very scrumptious!"