READY IN ABOUT 1½ hrs

Really Good Scalloped Potatoes

Read Reviews (12)

"I threw this potato dish together the other day with ingredients I had on hand. These turned out really good, hence the name." — CANUCKLEHEADMOM

Directions

Preheat the oven to 350 degrees F (175 degrees F).
In a large bowl, stir together the Cheddar cheese soup, half-and-half, cream cheese, onion flakes, garlic powder, mustard powder, chicken bouillon granules, salt and pepper. It will be slightly lumpy.
Grease a 9x13 inch baking dish, and layer 1/3 of the potato slices over the bottom so that they overlap slightly. Sprinkle half of the garlic and celery over this layer. Repeat layers ending with potatoes on top. Pour the cheese soup mixture evenly over the whole dish. Cover tightly with aluminum foil.
Bake for 45 minutes in the preheated oven. Remove from the oven, and sprinkle Cheddar and Parmesan cheeses over the top. Return to the oven uncovered, and bake for 20 more minutes, or until a butter knife can easily be inserted into the potatoes.

Kitchen-Friendly View

PREP 20 mins
COOK 1 hr 5 mins
READY IN 1 hr 25 mins

Reviews More Reviews

Most Helpful Positive Review

Dec 25, 2005

I made these as a request for a family member for Christmas Dinner. It received RAVE reviews.... I did adjust the garlic powder down by 1/2 and added more of the cheeses to accomodate some of the guests at the dinner...wouldn't this be excellent with broccoli layered in along with the celery????

—ELVISBAYBA

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Most Helpful Critical Review

Feb 05, 2008

Sorry wasn't a hit at our house. My husband took only one bite. Sorry had a strange flavor to it.

—jewels

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14 Ratings

Mar 28, 2006

I served this with lamb shanks and it was a hit. The flavors combine nicely and the cheese topping creates a crust that looks good and tastes good. The only change I made was to use unpeeled scrubbed potatoes.

—GBZIM

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Feb 09, 2006

THESE POTATOES WERE REALLY GOOD. THEY HAD ALOT OF FLAVOUR, AND WERE REALLY DELICIOUS. THANKS FOR THE RECIPE.I MADE ENOUGH SO I COULD MAKE THE SOUP TOO.

—SUSIEQ96

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Dec 17, 2008

These turned out really, really good, everybody loved them!! Next time I'll make a bigger batch so we can enjoy the leftovers.

—canachick

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Dec 27, 2009

The dish was great. I made it for Christmas Eve dinner and whole family loved it. I did make some changes as I increased the size. I used about 10 potatoes, 2 cans of soup, 3 real garlic cloves, and 2 real onions. Because of these changes the dish took about 3 hours to bake. I believe the changes made it worth it. Thanks

—debby

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Apr 06, 2008

I didn't like it, it had too much garlic for my taste. My Mom didn't like it either.

—Lemmonsgirl

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Jan 23, 2009

I will not make these again. There were overpowered with garlic.

—JUDY

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Nutrition

Calories
499 kcal
25%

Carbohydrates
58.4 g
19%

Cholesterol
64 mg
21%

Fat
21.6 g
33%

Fiber
7.1 g
28%

Protein
19.7 g
39%

Sodium
801 mg
32%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Really Good Scalloped Potatoes

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 499
Calories from Fat: 194

% Daily Value *
Total Fat 21.6g 33 %
** Saturated Fat 12.9g 65 %
** Cholesterol 64mg 21 %
Sodium 801mg 32 %
** Potassium 1392mg 39 %
Total Carbohydrates 58.4g 19 %
Dietary Fiber 7.1g 28 %
Protein 19.7g 39 %
** Sugars 4g
Vitamin A 18 %
Vitamin C 95 %
Calcium 52 %
Iron 30 %
** Thiamin 30 %
** Niacin 56 %
** Vitamin B6 60 %
** Magnesium 30 %
** Folate 32 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.