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Supreme Scalloped Potatoes

By: Erla Burkholder

"For a true down-home dinner, serve these creamy potatoes alongside your favorite roast beef. When I know I have a full day ahead, I'll assemble this casserole the night before. --Erla Burkholder, Ewing, Illinois"

Rate/Review | Read Reviews (143)

10,757 Saves

Prep Time:
20 Min

Cook Time:
35 Min

Ready In:
55 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

8 medium potatoes, peeled
1 1/2 cups shredded Cheddar cheese, divided
1/3 cup chopped onion
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 cup sour cream
3/4 cup milk
2 tablespoons butter or margarine, melted
1/2 teaspoon salt
1/2 teaspoon pepper

Directions

In a Dutch oven or large kettle, cook potatoes in boiling salted water until tender. Cool completely; shred and place in a large bowl. Add 1 cup cheese and onion. Combine remaining ingredients; pour over potato mixture.
Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350 degrees F for 35-40 minutes or until bubbly.