Total Time
1hr 30mins
Prep 15 mins
Cook 1 hr 15 mins

A slight twist to scalloped potatoes, and a great side dish to any meat entree.

Ingredients Nutrition

  • 8 red potatoes (small to medium)
  • 1 can condensed cream of mushroom & garlic soup
  • 12 can milk
  • 1 shallot, sliced fine
  • salt and pepper
  • 3 tablespoons butter
  • 14 cup flour
  • 23 cup seasoned bread crumbs
  • 12 cup grated parmesan cheese

Directions

  1. Thinly slice, but do not peel, the red potatoes.
  2. Thinly slice the shallots, and place both potatoes and shallots in a large mixing bowl.
  3. Shake flour over the mixture and add salt and pepper to taste.
  4. Stir to cover the vegetables with the flour, seasoning mixture.
  5. Put vegetables in an 8x8 baking dish.
  6. Mix the soup and milk well and pour over the potato mixture.
  7. Dot with the butter and cover with aluminum foil.
  8. Bake at 350 degrees for 1 hour.
  9. Remove foil and sprinkle with the bread crumbs and parmesan cheese and return to oven for 15 more minutes, or until potatoes are tender and top is crispy.

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