Scalloped Potatoes

Preheat oven.

  • butter
  • 2 cans cream of mushroom soup
  • 2 cans milk
  • 1 to 2 vidalia onions
  • 3 to 4 baking potatoes
  • Use a mandoline to cut the potatoes and onions. Put them in separate bowls.

    Mix the soup and milk together with a whisk in another bowl.

    In a glass baking dish, line with pads of butter. A layer of potatoes then onions then milk mixture, top with salt and pepper. Layer the same way about 3 more times or until you run out of ingredients (add more milk to the soup mixture if you need to).

    Line a cookie sheet that is larger than the potato dish with aluminum foil. Cover the potato dish with aluminum foil.

    Bake at 350 for 1.5 to 2 hrs. Or 400 for 1 to 1.5 hrs.

    When the dish is close to done, take the foil off the potato dish and cook for another 15 minutes to get the top bubbly.

    Serve with ham and enjoy!


    Leave a Reply