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Baked Scalloped Potatoes
SUBMITTED BY:
Denyse
PHOTO BY:
MWT
"A warm and cozy comfort food that goes great with anything, fancy or plain. Use whatever type of condensed cream soup you like. I normally use broccoli, mushroom, or chicken depending on the accompanying entree. Use any milk, but not cream or half and half."
RECIPE RATING:
Read Reviews
(122)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
1 Hr 15 Min
READY IN
1 Hr 30 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
6 large peeled, cubed potatoes
1 (10.75 ounce) can condensed cream of mushroom soup
1 1/4 cups milk
1 onion, diced
1/2 teaspoon ground black pepper
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DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Grease a 2 quart casserole dish.
Layer potatoes and onions into the casserole dish. Combine soup, milk and pepper in a bowl, then pour soup mixture over the potatoes and onions. The soup mixture should almost cover the potatoes and onion, if it does not add extra milk.
Cover dish and bake in preheated 375 degrees F (190 degrees C) oven for 60 minutes or until the potatoes are cooked through. At 30 minutes, remove the casserole from the oven and stir once before returning the dish to the oven. Remove from oven and serve.
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REVIEWS
Reviewed on Dec. 24, 2003 by MAGGIE MCGUIRE
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MAGGIE MCGUIRE
Dec. 24, 2003
About 2 hours before we had 20 people in for dinner, my husband convinced me that we didn't have enough side dishes. My pantry was bare except for an abundance of potatoes and I didn't want plain baked. I checked in with this site and found scalloped (since I had never made them before). I sliced up some Kielbasa and grated some cheddar cheese and layered them in this recipe. My guests raved about it! Denyse is right about this being a great dish for fancy meal. PS I used mushroom soup.
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24 users found this review helpful
About 2 hours before we had 20 people in for dinner, my husband convinced me that we didn't...
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Reviewed on Oct. 2, 2005 by
MWT
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MWT
Oct. 2, 2005
We enjoyed this very much. I used cream of onion soup and didn't use the sliced onion. I used red skin potatoes and sliced them very thin. I didn't peel them. I mixed the soup, milk, pepper, shredded sharp cheddar cheese, 1/4 teaspoon ground mustard and 1/4 teaspoon of paprika with 1 heaping tablespoon of corn starch and then poured over the potatoes. They cooked up thick and creamy and delicious.
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19 users found this review helpful
We enjoyed this very much. I used cream of onion soup and didn't use the sliced onion. I...
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Reviewed on Jan. 14, 2004 by
patty crocker
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patty crocker
Jan. 14, 2004
This is a great recipe. It's just like the one my mom made when I was a kid. To make it a bit less bland, soak the raw potatoes in cold salt water for a couple hours. Drain them and par boil them with a can of chicken broth in the water. This gives the potatoes more flavor and cuts down on the baking time.
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15 users found this review helpful
This is a great recipe. It's just like the one my mom made when I was a kid. To make it a...
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Reviewed on Jul. 24, 2003 by Rebslo
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Rebslo
Jul. 24, 2003
Very easy to prepare. I only had a can of cream of asaragus soup and it came out fine.
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11 users found this review helpful
Very easy to prepare. I only had a can of cream of asaragus soup and it came out fine.
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Reviewed on Jan. 7, 2004 by ANIVEN
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ANIVEN
Jan. 7, 2004
I added ham and cheese and cut back on the pepper. My kids really liked this recipe, but it was a bit soupy and could have used some more seasonings. Next time I'll cut back on the milk and add some salt and seasonings.
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10 users found this review helpful
I added ham and cheese and cut back on the pepper. My kids really liked this recipe, but it...
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Reviewed on Jan. 21, 2007 by J5
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J5
Jan. 21, 2007
I tried this recipe because it was simple. After reading the reviews I modified it slightly by adding salt to each layer, adding a little crushed garlic to the milk & soup, sprinkling the top with crushed rosemary, and baking it at 450 for one hour covered. Then I topped it with French Fried Onion rings and let it brown in the oven for an additional 10 minutes. It was great! Will definitely serve this at a dinner party.
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8 users found this review helpful
I tried this recipe because it was simple. After reading the reviews I modified it slightly...
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Reviewed on Sep. 29, 2004 by MAXEY1
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MAXEY1
Sep. 29, 2004
My mom used to make this when I was young. She used sliced potatoes and 2 cans cream of mushroom soup. a can of mushrooms. A cup to a cup and a half of milk. cover untill 3/4 cooked then take cover off and let brown. These are the best scalloped Potatoes ever!!!!!!!
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7 users found this review helpful
My mom used to make this when I was young. She used sliced potatoes and 2 cans cream of...
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Reviewed on Jan. 14, 2004 by KABOOMPRODIGY5
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KABOOMPRODIGY5
Jan. 14, 2004
Very good! You can vary it by putting different cream soups. Sometimes cream of mushroom, sometimes cream of potato, cream of chicken, broccolli, etc.
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7 users found this review helpful
Very good! You can vary it by putting different cream soups. Sometimes cream of mushroom,...
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Reviewed on Dec. 24, 2003 by SONJA LEDGER
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SONJA LEDGER
Dec. 24, 2003
Add cheese for a different taste!
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6 users found this review helpful
Add cheese for a different taste!
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Reviewed on Dec. 8, 2003 by BILLNLIZ69
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BILLNLIZ69
Dec. 8, 2003
This is a great recipe. I added some ham and next time I will probably use less pepper, but I will definately make it again.
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6 users found this review helpful
This is a great recipe. I added some ham and next time I will probably use less pepper, but I...
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