This recipe for scalloped potatoes calls for 2 cans of condensed cream soups, as well as Cheddar cheese, milk, onion, garlic, and butter.
Preparation Time
20 mins
Cooking Time
1 hr 10 mins
Total Time
1 hr 30 mins
Calories
481 Calories
Recipe Instructions
Step 1
Preheat an oven to 350 degrees F (175 degrees C). Butter a large baking dish.
Step 2
Wash and peel the potatoes so that only some of the peel remains on the potatoes; cut into 1/8 inch slices. Put the potatoes in the prepared dish.
Step 3
Melt the butter in a large pot over medium-high heat. Cook the onion and garlic in the melted butter until soft and translucent, 7 to 10 minutes; stir in the broccoli soup, celery soup, milk, salt, pepper, and about half of the Cheddar cheese; cook until the cheese has melted. Pour the mixture over the potatoes; top with the remaining Cheddar cheese. Cover with aluminum foil or lid.
Step 4
Bake in the preheated oven for 45 minutes. Remove the cover and cook until the cheese begins to brown, about 10 minutes more.
Ingredients
1 cup milk
3 tablespoons butter
1 onion, chopped
4 cups shredded Cheddar cheese
salt and pepper to taste
1 (10.75 ounce) can condensed cream of celery soup
2 cloves garlic, chopped
1 (10.75 ounce) can condensed cream of broccoli soup
