msmofet
🌹 🍉 Still trying to get it right.
Ms. Mofet's Cheesy Scalloped Potatoes
≈ 3 - 4 Servings
1 lbs. (2 - 3) yellow or red potatoes
1 C. shredded sharp cheddar cheese (or favorite cheese/blend)
Sauce:
(Make FULL sauce recipe and divide. Only use HALF, can freeze half for future use)
1 (10 3/4 oz.) cream of mushroom soup
1 C. milk
Salt to taste
Black pepper to taste
1 sm. Onion (1/8 - 1/4 C.), thinly sliced or chopped small
1/2 C. (≈ 3 - 4 Lg.) sliced mushrooms (or small canned pieces and stems)
4 TBSP. butter
Paprika - Optional
Preheat oven to 375 °F.
Wash potatoes.
Slice potatoes 1/4″ thick (no need to peel).
Place potatoes in a pot and cover with water (lightly salt).
Bring to a boil and cook for 5 - 10 min. until tender.
Drain.
Place butter, onions, and mushrooms in the pan and sauté till soft but not brown.
Combine soup, milk, pepper, and salt in a bowl.
Add onions and mushrooms to the soup and mix well.
Taste and adjust seasoning.
Put a thin layer of the soup mixture in the bottom of a buttered 2 Qt. oven-safe casserole (or a 9×9 inch pan) dish.
Layer 1/2 the potatoes, 1/2 the soup mixture, and 1/2 the cheese.
Repeat layers ending with cheese.
Sprinkle top with paprika before baking - Optional
Bake at 375°F for 45-55 minutes or until hot and bubbly.
≈ 3 - 4 Servings
1 lbs. (2 - 3) yellow or red potatoes
1 C. shredded sharp cheddar cheese (or favorite cheese/blend)
Sauce:
(Make FULL sauce recipe and divide. Only use HALF, can freeze half for future use)
1 (10 3/4 oz.) cream of mushroom soup
1 C. milk
Salt to taste
Black pepper to taste
1 sm. Onion (1/8 - 1/4 C.), thinly sliced or chopped small
1/2 C. (≈ 3 - 4 Lg.) sliced mushrooms (or small canned pieces and stems)
4 TBSP. butter
Paprika - Optional
Preheat oven to 375 °F.
Wash potatoes.
Slice potatoes 1/4″ thick (no need to peel).
Place potatoes in a pot and cover with water (lightly salt).
Bring to a boil and cook for 5 - 10 min. until tender.
Drain.
Place butter, onions, and mushrooms in the pan and sauté till soft but not brown.
Combine soup, milk, pepper, and salt in a bowl.
Add onions and mushrooms to the soup and mix well.
Taste and adjust seasoning.
Put a thin layer of the soup mixture in the bottom of a buttered 2 Qt. oven-safe casserole (or a 9×9 inch pan) dish.
Layer 1/2 the potatoes, 1/2 the soup mixture, and 1/2 the cheese.
Repeat layers ending with cheese.
Sprinkle top with paprika before baking - Optional
Bake at 375°F for 45-55 minutes or until hot and bubbly.
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