Moms Cheesy Scallop Potatoes

Moms Cheesy Scallop Potatoes Recipe

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Tracy Bleeker


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.


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5 lb
russet potatoes, sliced
6-8 c
shredded cheese, sharp cheddar etc
1 medium
yellow onions, chopped
6 Tbsp
vegetable oil
1 tsp
ground black pepper
1 tsp
lowery's seasoning salt
1 can(s)
cream of celery
1 can(s)
cream of mushroom
1 can(s)
evaporated milk
1 can(s)
pan spray

How to Make Moms Cheesy Scallop Potatoes


  • 1Set over to 350.
  • 2Slice and rinse potatoes.
  • 3Once it is hot add potatoes and chopped onion.
  • 4Not turning to often because the potatoes will start to fall apart but you want them to brown well.
  • 5Add pepper and seasoning at any time.
  • 6Add lid to pan.
  • 7While potatoes are browning take a large deep casserole and spray it with pan spray or oil.
  • 8Then put the milk and both cans of soup and stir.
  • 9Add the cheese and stir.
  • 10Once potatoes are ready add them to the pan and stir everything together being careful not to crush to potatoes too much.
  • 11Place in over and cook for 1 hour or until brown.

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About Moms Cheesy Scallop Potatoes

Main Ingredient: Potatoes
Regional Style: American
Hashtags: #potato, #cheese

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