Supreme Scalloped Potatoes Recipe

4 1 1
Publisher Photo

Supreme Scalloped Potatoes Recipe

Read Reviews
4 1 1
Publisher Photo
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
Recommended: The 13x9 Thanksgiving
MAKES:
12-14 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.
MAKES:
12-14 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.

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

Directions

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.
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 cup: 195 calories, 10g fat (6g saturated fat), 32mg cholesterol, 359mg sodium, 21g carbohydrate (3g sugars, 2g fiber), 6g protein.

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSupreme Scalloped Potatoes

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
hkgrandmother User ID: 4887548 90146
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."

Loading Image