Cheesy-Mushroomy Scalloped Potatoes
NOTE: This recipe has not been checked or tested by The Canadian Living Test Kitchen.
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Cheesy-Mushroomy Scalloped PotatoesAs a side - usually to ham. My Mom used to make this dish and I hated how the hot milk curdled. She substituted cream of mushroom soup for half the milk and - tada! - we all loved it - and still do!1 user reviews.
This recipe makes 6 servings
- Preparation time: 15 minutes
- Cook time : 65-75 minutes
- Total time : PT15M
As a side - usually to ham. My Mom used to make this dish and I hated how the hot milk curdled. She substituted cream of mushroom soup for half the milk and - tada! - we all loved it - and still do!
Ingredients
- 8 medium russet potatoes 8 medium russet potatoes
- 1 can cream of mushroom soup 1 can cream of mushroom soup
- 1 cup milk 1 cup milk
- 1 large onion 1 large onion
- 1-1/2 cups grated Cheddar cheese 1-1/2 cups grated Cheddar cheese
- 1/2 tsp dried dillweed 1/2 tsp dried dillweed
- 1/4 tsp white pepper 1/4 tsp white pepper
Preparation
Preheat oven to 350. Peel and slice potatoes 1/4 inch thick into medallions. Slice onion into thin rings. Mix together mushroom soup, milk, 1 cup of the grated cheddar, pepper and dillweed. Layer potatoes, onions and soup mixture into a large greased casserole baking dish. Sprinkle 1/2 cup of shredded cheese on top. Bake uncovered at 350 degrees for 65-75 minutes.
Additional information : Contest recipe category: Side Dish
Source : Wendy Bassett
- Keywords : Sides; Vegetarian; Bake; Potatoes; Mushrooms; Milk; Cheddar cheese;
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