Has it been, like, a thousand years since I posted a dessert recipe? It feels like it. Yet, here I am with another hearty recipe. What’s wrong with me? I don’t know. I’ll fix it. Soon. I promise. (smile)
I’ve attempted several scalloped potato recipes in my life, all without success. Until now. They were never tender enough. I knew when I read this recipe, on the back of a package of gold potatoes, that it would be good. It takes some serious bake time but that’s a small price to pay for success. And when my son tried them, he quoted Jonah, the kid from “Sleepless in Seattle”: “Thanks, mom. I’ve never had potatoes cooked that way” . . . followed by the forced smile on his way out of the room. It was all in fun, and I loved it. You gotta love a new way to eat potatoes.
10 c thinly sliced Yukon Gold potatoes (4-5 medium potatoes)
1 can cream of chicken soup
1/4 c finely chopped onion
1 c milk
1/2 cup butter or margarine, melted
2 c grated cheddar cheese
1/2 t salt
1/2 t pepper
Butter baking dish. In bowl mix soup, onion, milk, butter or margarine, cheese, salt and pepper. Spread one-fourth sliced potatoes in bottom of dish. Pour one-fourth sauce on top of potatoes. Repeat three more times for a total of four layers of potatoes/sauce. Cover with foil and bake at 350°F for 1½ hours. Remove foil and bake an additional 45-60 minutes uncovered.