Growing up at my house, we called these "Unfair Potatoes". Everyone always wanted the crispy part at the top, and if you weren't one of the first ones to serve yourself, you were left with the not so crispy bottom portion. So unfair! ;)
This was my first attempt at making scalloped potatoes, and they were SO good! I will definitely make these again.
I decided to go with Yukon Gold potatoes instead of using the basic Russet potato, since they have a buttery taste to them, without having to use any butter! I followed a general recipe as a guideline, but tweaked it a little as I went along.
This is a perfect side dish if you're having people over and don't want to be confined to the kitchen, just prep before company comes, and just stick it in the oven. Or in my case, prep it, put it in the oven, and head to the gym while it bakes for an hour!
What you need:
- 7 or 8 medium sized Yukon Gold potatoes, sliced paper thin
- 1 can Cream of Chicken soup
- 1 can condensed Cheddar Cheese soup
- 1/3 cup yellow onion, chopped
- 1 cup of milk
- 1.5 cup cheddar cheese, grated
- lemon pepper
Get started!:
1. Preheat the oven to 375*. Grease a large casserole dish (I used my large glass Pyrex pan)
2. In a large bowl, mix the canned soups, onion, and pepper. Slowly add in the milk, pouring a little at a time, mixing until it blends together with the mixture.
3. Place a single layer of potatoes in the pan. Spoon one layer of the soup mixture over the potatoes. Then sprinkle a thin layer of cheese. Repeat, this time using the rest of the mixture and topping with the rest of the cheese.
4. Bake until the cheesy is bubbly. This will take 45-60 minutes. Check after 45 just to be safe.
Delicious Recipe. Thanks for sharing!
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