Scalloped Cheese Potatoes
Total TimePrep: 10 min. Bake: 1 hour
- 4 pounds potatoes, peeled and thinly sliced
- 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
- 1/4 cup butter, divided
- 2 cups shredded sharp cheddar cheese, divided
- In a large bowl, combine potatoes and soup. Layer half of the mixture in a greased 13-in. x 9-in. baking dish. Dot with half of the butter and sprinkle with half of the cheese. Repeat layers. Bake, uncovered, at 350° for 60-70 minutes or until the potatoes are tender.
Nutrition Facts1 cup: 208 calories, 10g fat (7g saturated fat), 31mg cholesterol, 333mg sodium, 23g carbohydrate (2g sugars, 2g fiber), 6g protein.
Mar 27, 2016
SUCCESS!!! This was easy to make and the family Put. It. AWAY! Great recipe. I did mix the cheese in with the potatoes and soup mix, and nixed the butter. DELICIOUS!
Dec 13, 2015
This is a tasty and easy dish. It's also very adaptable. I only had one can of cream of mushroom, so I used that and cream of celery. I also added onion, garlic, and used a bag of of triple cheddar cheese blend. This dish went well with our ham dinner.
Jul 8, 2014
This dish is great! It was simple and very tasty! The only thing I would not add next time is the butter dotted on the cheese layers. The cheese is greasy enough. I also would try to add onions and/or green peppers.
Jun 28, 2014
First of all I had to cut the recipe in half for my husband and I and still had enough for another meal. Also I used cream of chicken instead of the mushroom. Instead of layering the cheese I mixed it in with potatoes and soup plus I cut up onion and added that tool. We loved it!!!!!
Mar 25, 2014
Delicious and easy
Feb 8, 2012
This has become a standby recipe for our family. Always good and super easy.
Jan 20, 2011
This is delicious! I also added a little sliced onion (very thinly sliced), freshly ground pepper and chopped ham. Very, very good!
Dec 25, 2009
Quick,easy and delicious. I added a thinly sliced onion to the potato mixture and freshly ground back pepper to each layer.
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