Scalloped Potatoes-Bon Appetit!!

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The Best Ever Scalloped Potatoes

5 medium-sized baker potatoes chopped (med.sized chunks) or sliced

1 can Campbell’s Mushroom Soup

3/4 Pd Crimini Mushrooms (optional but does add flavor)

1 Lg. Onion chopped

2 Cans (Campbell soup can) Heavy Cream (can use 1/2 and 1/2-choice)

1/2 Can water

4 Cups shredded cheese (I like mix of sharp cheddar/provolone)

Salt and Pepper to taste

Heat oven to 350 degrees. Peel, rinse and cut potatoes into medium-sized chunks or slices. Fill pan with salted water and bring to full boil. Put potatoes into boiling water and par-boil for 4 minutes, then pour into colander and rinse with cold water to stop cooking process. Wash and quarter mushrooms and set aside. Chop large onion and set aside. Empty soup into large pourable container and stir in Heavy cream and water. Line up all ingredients. Starting with deep baking dish slightly buttered or oiled, layer potatoes, onions, mushrooms, cheese, salt/pepper then repeat once again. Pour liquids (soup/cream/water) evenly over prepared dish. Bake for approx 30 mins with lid on then remove lid and bake another 50 minutes or until golden brown. Very Rich and Superb–enjoy! Enough to easily feed 10-15 people-depending on serving size.

 

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