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Scalloped Potatoes

This creamy, stick-to-your-ribs potato casserole is a perfect accompaniment to an enticing beef roast or baked ham. It's an easy recipe to double when feeding a crowd or a hungry family like mine.&Mdash; Wendell Obermeier, Charles City, Iowa
  • Total Time
    Prep: 10 min. Bake: 1-1/2 hour
  • Makes
    8 servings

Ingredients

  • 8 medium potatoes, peeled and diced
  • 1 tablespoon all-purpose flour
  • 1-1/2 teaspoons salt
  • 1/4 to 1/2 teaspoon pepper
  • 1 medium onion, finely chopped
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 cup milk or half-and-half cream
  • 1/2 cup dry bread crumbs
  • 3 tablespoons butter, melted

Directions

  • In a greased 2-qt. baking dish, layer a third of the potatoes. Combine flour, salt and pepper; sprinkle a third over potatoes. Top with a third of the onion. Combine soup and milk; pour a third over onion. Repeat layers twice. Combine bread crumbs and butter; sprinkle over top. Cover and bake at 350° for 1 hour. Uncover and bake 30 minutes more.

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