Best Ever Scalloped Potatoes – Creamy, Cheesy, Lots of Flavor |
|
 |
Prep Time: 45 Minutes Cook Time: 120 Minutes |
Ready In: 165 Minutes Servings: 8 |
|
I spent years developing this recipe to finally being what we refer to as the best ever scalloped potatoes. Every time I had an issue of what was wrong with the dish I figured out a way to correct it. I love to hear people’s honest opinions as it helps me to become a better cook. I invite you to give my scalloped potatoes a try and tell me what you think. Ingredients:
6 baking potatoes, peeled & sliced thin |
2 (10 1/2 ounce) cans cream of mushroom soup (or cream of celery) |
1/2 cup sour cream |
1 1/2 cups of grated medium cheddar |
6 ounces velveeta cheese, cut into thin squares (approx 1 1/2 inch piece off a large block) |
1 small yellow onion |
1/4 cup chives (freshly chopped) |
1 teaspoon lipton onion soup mix (dry) |
Directions:
1. In a large covered casserole dish spray entire dish with a cooking spray and then spread 1 entire can of Cream of Mushroom soup evenly on the bottom (best way I’ve found to prevent the potatoes from sticking & adds flavor).
2. Chop the onion into very small pieces & set aside.
3. In a separate bowl mix 1 can of Cream of Mushroom soup, the Sour Cream and 1 TSP of Dry Lipton Onion Soup Mix (added for the flavor of the seasonings which makes it extra tasty).
4. Peel & Slice the Potatoes Thin.
5. LAYER #1: Start layering in the casserole dish with the Cream of Mushroom soup on the bottom: Layer of POTATOES then spread approx 6 spoonfulls of the SOUP & SOUR CREAM mixture on top, then ONIONS then 1/2 cup of CHEDDAR CHEESE.
6. LAYER #2: POTATOES then approx 6 spoonfulls of the SOUP & SOUR CREAM mixture, then VELVETA CHEESE squares distributed evenly across.
7. LAYER #3: POTATOES then all the remaining SOUP & SOUR CREAM mixture then the remaining 1 cup of CHEDDAR CHEESE.
8. Sprinkle the chives evenly across the top.
9. BAKE COVERED in the oven at 300 degrees for about 11/2 hour.
10. BAKE UNCOVERED for approx another 1 hour or as needed until done and top is slightly browned (test with a fork and make sure the potatoes are done). Note: Baking uncovered at the end helps reduce the excess moisture.
|
|