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!

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