Susan's Easy Potato Scallop

Susan Feliciano

By
@frenchtutor

Okay, so this is not quite as easy as scalloped potatoes from a box. But it uses REAL potatoes and that takes a bit more time. The payoff, or return on investment, is worth it!


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Comments:

Serves:

6-8

Prep:

20 Min

Cook:

45 Min

Ingredients

3
super large baking potatoes (8 oz each)
salt and pepper to taste
2 Tbsp
butter, cut in chunks
1 can(s)
condensed cream of potato soup
1
soup can milk or cream

Directions Step-By-Step

1
Preheat oven to 350 degrees. Peel potatoes and cut lengthwise in halves or quarters, then slice thinly. Use a food processor to make it really easy. Place in cold water for 10 minutes, drain thoroughly.
2
Arrange potatoes in oblong glass baking dish that holds them well, not too spread out. You want a couple of layers. Season with salt and pepper. Dot with butter.
3
Stir soup and milk together until well-blended. Pour evenly over potatoes. Bake for 45 minutes (or longer) until done to your liking, potatoes being soft and sauce thick and browned a little on top.
4
This can also be done in a crock pot. I prefer high power for 3-4 hours.

About this Recipe

Course/Dish: Potatoes
Other Tag: Quick & Easy