Baked Scalloped Potatoes

Baked Scalloped Potatoes

159

"A warm and cozy comfort food that goes great with anything, fancy or plain. Use whatever type of condensed cream soup you like. I normally use broccoli, mushroom, or chicken depending on the accompanying entree. Use any milk, but not cream or half and half."

Ingredients

1 h 30 m {{adjustedServings}} servings 234 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 234 kcal
  • 12%
  • Fat:
  • 3.3 g
  • 5%
  • Carbs:
  • 41g
  • 13%
  • Protein:
  • 9 g
  • 18%
  • Cholesterol:
  • 3 mg
  • 1%
  • Sodium:
  • 270 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 2 quart casserole dish.
  2. Layer potatoes and onions into the casserole dish. Combine soup, milk and pepper in a bowl, then pour soup mixture over the potatoes and onions. The soup mixture should almost cover the potatoes and onion, if it does not add extra milk.
  3. Cover dish and bake in preheated 375 degrees F (190 degrees C) oven for 60 minutes or until the potatoes are cooked through. At 30 minutes, remove the casserole from the oven and stir once before returning the dish to the oven. Remove from oven and serve.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

159
  1. 196 Ratings

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About 2 hours before we had 20 people in for dinner, my husband convinced me that we didn't have enough side dishes. My pantry was bare except for an abundance of potatoes and I didn't want plai...

We enjoyed this very much. I used cream of onion soup and didn't use the sliced onion. I used red skin potatoes and sliced them very thin. I didn't peel them. I mixed the soup, milk, pepper,...

This is a great recipe. It's just like the one my mom made when I was a kid. To make it a bit less bland, soak the raw potatoes in cold salt water for a couple hours. Drain them and par boil ...