Scalloped Potatoes

Scalloped Potatoes

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Cindi Bauer


Love these scalloped potatoes which I've been making for years, using a variety of canned soups. They can be baked in the oven, or cooked in a microwave.


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  • 1 can
    (10-3/4 oz.) cream of celery, chicken, or mushroom soup (*see note)
  • 1/2 cup
  • several dash(es)
    each, salt and black pepper
  • 4 cups
    thinly sliced, peeled potatoes
  • 1 small
    onion, thinly sliced or diced
  • 1 tablesp.
    butter, cut into thin slices
  • several dash(es)
    of paprika

How to Make Scalloped Potatoes


  1. In a bowl blend together, the soup, milk, salt and pepper. Set bowl aside.
  2. Preheat oven to 375º F.
  3. Grease the inside of a 1-1/2 quart casserole baking dish with butter.
  4. In the baking dish, alternate layers of potatoes, onion, and the soup/milk mixture.
  5. Top the last layer with thin slices of butter, and sprinkle with paprika.
  6. Cover baking dish, and bake in oven for 1 hour.
  7. Uncover baking dish, and continue to bake for 15 minutes more.
  8. Serve immediately, but be careful, as potatoes are 'hot'.
  9. *Note: If desired, you can substitute either a can of cheddar cheese soup, or fiesta nacho cheese soup, for any of the cream of celery, chicken, or mushroom soup.
  10. Additional note: I have also cooked these potatoes in my 1,100 watt microwave oven, which I cooked for 10 minutes on power level 7, then stirred. Cooked for another 10 minutes on power level 7, then stirred. Cooked for 5 more minutes on power level 7, then served.

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