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Supreme Scalloped Potatoes

 Supreme Scalloped Potatoes
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
12-14 ServingsPrep: 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.
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.