Supreme Scalloped Potatoes |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 12 |
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For a true down-home dinner, serve these creamy potatoes alongside your favorite roast beef. When I know I have a full day ahead, I'll assemble this casserole the night before. Erla Burkholder, Ewing, Illinois Ingredients:
8 medium potatoes (about 3 pounds), peeled |
1-1/2 cups (6 ounces) shredded cheddar cheese, divided |
1/3 cup chopped onion |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1 cup (8 ounces) sour cream |
3/4 cup milk |
2 tablespoons butter, melted |
1/2 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. In a Dutch oven or large kettle, cook potatoes in boiling salted water until tender. Cool completely; shred and place in a large bowl. Add 1 cup cheese and onion. Combine remaining ingredients; pour over potato mixture.
2. Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 35-40 minutes or until bubbly. Yield: 12-14 servings.
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