Mom's Scalloped Potatoes

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READY IN: 2hrs 20mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
  • 12
    large red potatoes (thinly sliced, I use a mandolin slicer)
  • 1
    large yellow onion (thinly sliced, I use a mandolin slicer)
  • 4
    cups cheddar cheese (sometimes I use both cheddar and gruyere)
  • 1
    (8 ounce) can cream of mushroom soup
  • 1
    (8 ounce) can cream of chicken soup
  • 2
    tablespoons butter
  • 13
    cup milk
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DIRECTIONS

  • Preheat your oven to 400 degrees.
  • Coat a large glass baking dish (the size of a lasagna pan) in butter to prevent the potatoes from sticking.
  • In a bowl, mix the cream of mushroom, cream of chicken soup and milk and whisk to combine.
  • Start layering the soup mix, potatoes, onions and cheese ending in cheese (make sure the top layer is double the cheese as the layers of cheese in between).
  • Dot the top of the potatoes with butter and cover the pan with foil.
  • Bake the potatoes covered for an hour and a half or until somewhat fork tender. Take the cover off and cook them for an additional 30 minutes.
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