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
- 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.
