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Scalloped Cheese Potatoes

4 pounds potatoes, peeled and thinly sliced
2 cans (10-3/4 oz. each) condensed cream of mushroom soup
1/4 cup butter or margarine, divided
2 cups (8 oz.) shredded cheddar cheese, divided

In a large bowl, combine potatoes and soup. layer half of the mixture in a greased 13 x 9 x 2-inch baking pan. Dot with half of the butter and sprinkle with half of the cheese. Repeat layers. Bake uncovered, in a preheated 350 degree oven for about an hour or until potatoes are tender.

Yield: about 12 servings

TIP: When it is just me and my husband, I halve the recipe and put it in a 8 or 9-inch square pan without layering. Watch the baking time though. :-)

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