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Cheesy Creamy Scalloped Potatoes

When I was younger, I always thought of scalloped potatoes as funeral potatoes.  In Idaho, everyone brings their own version of this dish to luncheons for deceased people’s families.  Even in my parent’s home in Utah, they always made an appearance at the holiday tables. 

                 And for good reason, these potatoes are easy to make, easy to store, stay warm and edible for hours, can be made in advance, and don’t require a very watchful eye during the cooking process.  On top of everything else, they are delicious.  My family always used local ingredients, and when I’ve made them in Connecticut, I’ve tried to stick to that rule using potatoes and dairy products from Vermont.

3-4 Large Russet Potatoes

1 16 Ounce Tub of Sour Cream

16 Ounces of Sharp Cheddar Cheese (Shredded)

2 10.75 Ounce Cans of Condensed Cream of Mushroom Soup with Roasted Garlic

1 Finely Diced White Onion

Crushed Potato Chips

 

                 Pre-heat the oven to 350 degrees Fahrenheit.  The potatoes must be sliced very thinly with either a mandolin or a food processor.  If you slice them by hand, I recommend boiling the slices beforehand, to insure that they cook all the way through.  In a thirteen by nine inch glass baking dish, place a few dollops of the cream of mushroom soup and sour cream spread them around evenly along the bottom.  Sprinkle a thin layer of onion all around the dish.  Place one layer of potatoes on top of this mixture.  Place dollops of mushroom soup and sour cream around the potatoes and spread around gently.  Add more onions and a thick layer of shredded cheese.  Continue building in this fashion until you have a layer of cheese left on top.  Sprinkle the top with crushed potato chips.  Bake at 350 degrees for an hour to an hour and a half.  Let the dish sit for ten to twenty minutes before serving.  They can be enjoyed plain or with a dollop of sour cream.  If you’re watching calories, low fat sour cream, cheese, low fat mushroom soup, and corn flakes can be substituted.  Bon Apetit.

Copyright 2004

Cheese Plus Potato Equals Yum

By Amanda Evans

Date: 11/04/04