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    Supreme Scalloped Potatoes


    Source of Recipe


    Country magazine
    Supreme Scalloped Potatoes

    8 medium potatoes (about 3 lbs.)
    Salted water
    1-1/2 cups shredded Cheddar cheese, divided
    1/3 cup chopped onion
    1 can cream of mushroom or chicken soup, undiluted
    1 cup (8-oz.) sour cream
    3/4 cup milk
    2 tablspoons butter or margarine, melted
    1/2 teaspoon salt
    1/2 teaspoon pepper

    In a Dutch oven or large kettle, cook the peeled potatoes in boiling salted water until tender. Drain and cool completely; shred and place in a large bowl.
    Add 1 cup shredded Cheddar cheese and onion.

    Combine soup, sour cream, melted butter or margarine, salt and pepper; pour over the potato mixture. Transfer to a greased 2-1/2-quart baking dish. Sprinkle with remaining 1/2 cup shredded Cheddar cheese. Bake, uncovered, at 350° F. for 35-40 minutes or until bubbly.

    6 servings
 

 

 

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