Peppery Scalloped Potatoes Recipe
Peppery Scalloped Potatoes Recipe photo by Taste of Home

Peppery Scalloped Potatoes Recipe

Publisher Photo
Mother knew these rich, hearty potatoes are excellent on a cold day since the cayenne pepper warms you up. Once the first of us eight kids picked up this dish, it didn't hit the table again until we all had big servings. -Helen Vail, Glenside, Pennsylvania
TOTAL TIME: Prep: 15 min. Bake: 80 min.
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 80 min.
MAKES: 8 servings

Ingredients

  • 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

Nutritional Facts

1 serving (3/4 cup) equals 207 calories, 9 g fat (5 g saturated fat), 23 mg cholesterol, 500 mg sodium, 28 g carbohydrate, 2 g fiber, 4 g protein.

Directions

  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.
Originally published as Peppery Scalloped Potatoes in Taste of Home February/March 1998, p35

Nutritional Facts

1 serving (3/4 cup) equals 207 calories, 9 g fat (5 g saturated fat), 23 mg cholesterol, 500 mg sodium, 28 g carbohydrate, 2 g fiber, 4 g protein.

Reviews for Peppery Scalloped Potatoes

AVERAGE RATING
   (21)
RATING DISTRIBUTION
5 Star
 (18)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 4, 2014

"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."

MY REVIEW
Reviewed Dec. 15, 2013

"The very best especially with a sweet potato"

MY REVIEW
Reviewed Dec. 28, 2012

"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."

MY REVIEW
Reviewed Dec. 26, 2012

"To add my 2 cents: This dish was well-received at Christmas dinner. I put in too much red pepper, will adjust for next time. Easy to make and delicious!"

MY REVIEW
Reviewed May. 28, 2012

"PERFECTION!!! I increased sliced potatoes to about 7-8 cups, and milk to 2 cups and left everything else the same."

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