susan's easy potato scallop
(5 ratings)
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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(5 ratings)
yield
6 -8
prep time
20 Min
cook time
45 Min
Ingredients For susan's easy potato scallop
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3super large baking potatoes (8 oz each)
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salt and pepper to taste
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2 Tbspbutter, cut in chunks
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1 cancondensed cream of potato soup
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1soup can milk or cream
How To Make susan's easy potato scallop
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1Preheat 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.
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2Arrange 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.
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3Stir 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.
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4This can also be done in a crock pot. I prefer high power for 3-4 hours.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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