Easy Scalloped Potatoes

Nancy Martin's Recipe

• Yellow Potatoes - 2lbs

• Cream of mushroom or cream of celery soup - 1 can

• Milk - 1 cup

• Garlic powder - 1/2 teaspoon

• Black pepper - to taste

• Onion - 1 (thinly sliced)

• Sharp cheddar shredded cheese - 2 cups

1. Preheat oven to 375°F.

2. Wash potatoes and slice ¼″ thick (no need to peel). Drop into boiling water for 5 minutes. During the last minute, add sliced onions to the water.  Drain.

3. Meanwhile, combine soup, milk, pepper and garlic powder in a bowl. Microwave until hot.

4. Put a little bit of the soup mixture in the bottom of a greased 2 QT casserole dish, a 9×9 pan, or an oven-safe pan. Layer ½ of the potatoes, ½ of the soup mixture, and ½ of the cheese. Repeat layers ending with cheese.

5. Bake at 375°F for 45-55 minutes or until hot and bubbly.

I usually double this recipe and use a 9 X 13 baking dish. 

https://www.spendwithpennies.com/easy-cheesy-scalloped-potatoes-and-the-secret-to-getting-them-to-cook-quickly/

• I usually double the recipe and use a 9 X 13 baking dish.