- 8 large red potatoes
- 3 tablespoons butter
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 (10.75 ounce) can condensed cream of broccoli soup
- 1 (10.75 ounce) can condensed cream of celery soup
- 1 cup milk
- salt and pepper to taste
- 4 cups shredded Cheddar cheese
- Preheat an oven to 350 degrees F (175 degrees C). Butter a large baking dish.
- Wash and peel the potatoes so that only some of the peel remains on the potatoes; cut into 1/8 inch slices. Put the potatoes in the prepared dish.
- Melt the butter in a large pot over medium-high heat. Cook the onion and garlic in the melted butter until soft and translucent, 7 to 10 minutes; stir in the broccoli soup, celery soup, milk, salt, pepper, and about half of the Cheddar cheese; cook until the cheese has melted. Pour the mixture over the potatoes; top with the remaining Cheddar cheese. Cover with aluminum foil or lid.
- Bake in the preheated oven for 45 minutes. Remove the cover and cook until the cheese begins to brown, about 10 minutes more.
03/20/2017
recipepes.com
Mom's Red Scalloped Potatoes, recipe
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455 calories
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