These scalloped potatoes were quite delish!! I did however, modify the recipe somewhat. I used 8 cups of extremely thin sliced red potatoes, 1-medium yellow onion diced, and 1 medium red onion diced, 3 large cloves of garlic minced, 1/2 cup of 2% milk, 1/2 cup of half-n-half cream, added 1/2 teaspoon of salt, plus 1/4 teaspoon of black pepper. Only needed to saute' the onions for 3 minutes, then saute'd the garlic for just 1 minute. By mistake I only used 2 cups of the shredded sharp cheddar cheese, which my husband and I thought that was plenty of cheese. I also mixed together, the sliced potatoes and the soup/cheese combination, before adding it to the buttered pan. I like how that help to coat the potatoes nicely. Baked the taters for 1 hour and 25 minutes, and after removing the foil, I continued to bake the potatoes for another 10 minutes. Then let the taters set ontop the stove for 15 minutes, so they'd absorb the sauce in the pan, and sprinkled the top with some dried parsley before serving. I also wanted to add... the next time I do make these potatoes, I'll most likely substitute the cream of broccoli soup for another creamed soup. It's just a preference on my part. What a nice side dish to serve with our Sunday dinner. Thank you metzstar for sharing your recipe!!
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These scalloped potatoes were quite delish!! I did however, modify the recipe somewhat. I used...