Mother Oakes Scalloped Potatoes |
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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 8 |
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This is so delicious, courtesy of Shirley Bilbrey of California, it is a creamy and very satisfying potato dish. From Home Cooking magazine , 1983 Ingredients:
6 -8 medium russet potatoes, well washed,sliced thin,and not pared |
2 (11 ounce) cans cream of mushroom soup |
2 onions, sliced thin |
1 (8 ounce) package of grated cheddar cheese |
1/2 lb fresh mushrooms, sliced thin (optional) |
Directions:
1. Butter casserole dish: layer sliced potatoes, onion and mushrooms:.
2. then sprinkle in cheese: make several layers,ending with the cheese.
3. Pour soup on top, (may dilute with a bit of water if desired) Cover with foil.
4. Bake in slow oven, 275 to 300 degrees for about 3 hours.
5. Great recipe!
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