Moms Cheesy Scallop Potatoes
By
Tracy Bleeker
@Tracy_Bleeker
1
Really you would call these Au gratin but Mom always called them Scallop Potatoes. Be sure to get a brown on the potatoes for best added flavor.
Ingredients
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5 lbrusset potatoes, sliced
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6-8 cshredded cheese, sharp cheddar etc
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1 mediumyellow onions, chopped
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6 Tbspvegetable oil
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1 tspground black pepper
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1 tsplowery's seasoning salt
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1 can(s)cream of celery
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1 can(s)cream of mushroom
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1 can(s)evaporated milk
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1 can(s)pan spray
How to Make Moms Cheesy Scallop Potatoes
- Set over to 350.
- Slice and rinse potatoes.
- Once it is hot add potatoes and chopped onion.
- Not turning to often because the potatoes will start to fall apart but you want them to brown well.
- Add pepper and seasoning at any time.
- Add lid to pan.
- While potatoes are browning take a large deep casserole and spray it with pan spray or oil.
- Then put the milk and both cans of soup and stir.
- Add the cheese and stir.
- Once potatoes are ready add them to the pan and stir everything together being careful not to crush to potatoes too much.
- Place in over and cook for 1 hour or until brown.
