Good Scalloped Potatoes


  • 6potatoes, peeled and cut into 1/2-inch rounds
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 1 (10.75 ounce) cancondensed cream of mushroom soup
  • 1 cup grated Cheddar cheese
  • 1 (5 ounce) can evaporated milk
  • Directions

  • Step 1

    Preheat oven to 350 degrees F (175 degrees C).


  • Step 2

    Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly tender, about 5 minutes. Drain.

  • Step 3

    Heat olive oil in a skillet over medium heat; cook and stir onion until lightly browned and tender, 10 to 15 minutes.

  • Step 4

    Mix onion, cream of mushroom soup, Cheddar cheese, and evaporated milk in a bowl. Arrange potatoes in a 9×13-inch casserole dish. Pour sauce over potatoes.

  • Step 5

    Bake in the preheated oven until potatoes are tender and sauce is bubbling, 20 minutes.

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