Easy Sour Cream Scalloped Potatoes

Easy Sour Cream Scalloped Potatoes
  • 12 large potatoes, peeled and halved
  • 2 (10.5 ounce) cans cream of chicken soup
  • 2 cups sour cream
  • 2 cups shredded Cheddar cheese, divided
  • salt and ground black pepper to taste


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain. Cut potatoes into cubes and place into a large bowl.
  3. Stir chicken soup, sour cream, and half the Cheddar cheese into potatoes until evenly incorporated; season with salt and black pepper. Spread potato mixture into a 9x13-inch casserole dish; sprinkle with remaining Cheddar cheese.
  4. Bake in the preheated oven until cooked through and Cheddar cheese is melted, about 30 minutes.

04/18/2018
Easy Sour Cream Scalloped Potatoes, recipe PT15M PT1H 5 455 calories

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