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Scalloped Potatoes I

Scalloped Potatoes I

Maryanne

Maryanne

This recipe is so easy and quick. And quite tasty too!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 293 kcal
  • 15%
  • Fat:
  • 7.4 g
  • 11%
  • Carbs:
  • 48.4g
  • 16%
  • Protein:
  • 9.6 g
  • 19%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 447 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a large casserole dish.
  2. In a medium mixing bowl combine the Cheddar cheese soup, onions and black pepper.
  3. Slice the potato into 1/4 inch slices. Arrange one layer of sliced potatoes in the bottom of the casserole dish. Spoon one layer of soup over the potatoes. Arrange another layer of potatoes and then more soup. Continue layering until all of the ingredients have been used. Sprinkle the Cheddar cheese over the top of the casserole.
  4. Bake until the cheese is bubbly and the potatoes fully cooked; approximately 45 minutes.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

COOKIN4JESUS
279

COOKIN4JESUS

1/13/2004

This was EXCELLENT, BUT, here are some changes to make this recipie more condusive to larger cooking needs: 1st double the soup part(this makes it condusive to 9x13" glass dish. Then substitue 1 of the cans of cheese soup for cream of mushroom. Also to the soup add a healthy sprinkle of Lowery's Season salt(or Johnnys if you prefer). When you cheese the top, use 2cups shredded cheese. Then cook for 1hr and 15 min(the larger pan means longer cooking time. Good Recipie, I btought 3 pans of this to church poluck, they scrapped the dishes CLEAN!

TLWHEELS
120

TLWHEELS

5/26/2003

My husband and 16 month old loved this! I added about 1/4 c of sour cream to the cheese soup and a little bit of milk. Also, when layering, I sprinkled salt, pepper, garlic and onion salt over the soup mix and then added the shredded cheese. This was super easy and very yummy. I will be making my potatoes like this from now on.

SEBC
81

SEBC

5/22/2006

This is very similar to a recipe I already had that uses cream of celery soup. Either soup is good but with either, use 1/2 cup milk and 4 cups sliced potatoes. Yukon gold are especially good. If you substitute celery soup, you will need 1 cup of grated cheese. Bake 375 covered 1 hour, uncover & bake 15 min, sprinkle with paprika. Yum. I like this recipe because with using cheese soup, you don't have to use as much cheese. Don't skimp on the onion!

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