Tuesday, January 24, 2012

Creamy Scalloped Potatoes

I was looking for a new way to prepare potatoes to go with the roast I just shared with you in my previous post. I went searching for an easy, few ingredient recipe. I took bits and pieces from several recipes and this is what I come up with. I used several different cheeses, because I had small amount of several different kinds. You can use any cheese you want. I recommend cheddar and a little Velveeta or other processed cheese for the creaminess factor.
 Preheat oven to 350.

6 to 7 potatoes, peeled and sliced about 1/8 inch thick
1 can cream of mushroom soup
2/3 can half and half or heavy cream. I think milk will work too.
2 cups cheese, cheddar, or a mixture of your favorite kinds.
Salt, pepper and garlic powder to taste.

Butter a rectangular pan, about 12 x 9 size or larger.
Place half of the sliced potatoes in the pan.
Mix together the soup, half and half , salt, pepper and garlic powder.
Spoon half of this mixture on top of potatoes.
Top wit half the cheese.
Place remaining potatoes on top and repeat layering.
Sprinkle a little pepper on top and bake uncovered for about 30 minutes, cover and continue baking about another 30 to 40 minutes, until potatoes are done. Enjoy!


  1. We make something like this too, only never tried it with any cheese! I just use the heavy whipping cream, salt, pepper, and parsley or basil. Whichever I have on hand usually.
    I will have to try adding the cheese next time =)

  2. I love the basil idea, and parsley is always great on potatoes fixed anyway in my opinion! I may just herb mine up next time and save a few calories! Thanks for commenting and checking out my blog, and the tip!