Make-Ahead Scalloped Potatoes |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 20 |
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After our memorable lakeside ceremony, guests gathered with Creighton and me at a nearby hall for our reception. A dear friend, Sharon Kramer, fixed good home-style food. Her tempting menu included these delicious potatoes. They're special, but made with convenient canned soup. Ingredients:
8 pounds potatoes, peeled and thinly sliced |
2 large onions, thinly sliced |
1/3 cup king arthur unbleached all-purpose flour |
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted |
2-2/3 cups milk |
salt and pepper to taste |
2 cups (8 ounces) shredded cheddar cheese |
Directions:
1. In two greased 13-in. x 9-in. baking dishes, layer potatoes and onions. Combine the flour, soup and milk until blended; pour over each baking dish. Season with salt and pepper. Cover and bake at 325° for 1-1/4 to 1-1/2 hours or until potatoes are tender. Uncover; cool for 30 minutes. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before reheating. Bake at 325° for 30-40 minutes. Uncover and sprinkle with cheese; bake 5 minutes longer or until cheese is melted. Yield: about 20 servings.
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