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Supreme Scalloped Potatoes Recipe

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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
TOTAL TIME: Prep: 20 min. Bake: 35 min.
MAKES:12-14 servings
TOTAL TIME: Prep: 20 min. Bake: 35 min.
MAKES: 12-14 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Supreme Scalloped Potatoes in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p70

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.

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Reviewed Apr. 9, 2012

"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."

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