"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Scalloped Potatoes Recipe

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This recipe for Scalloped Potatoes, by , is from The Ward/Bagley/Blevins and Friends Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Michiele Ward
Added: Tuesday, November 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 can cream of something soup - I like mushroom
1/2 cup milk
1 tsp salt
1/4 tsp pepper
1 field fresh Idaho or 6 store bought small potatoes
1 cup grated cheddar cheese

Directions:
Directions:
Peal the potatoes and slice thin. Combine the soup milk and spices. Place 1/2 the potato slices in baking dish. Cover with 1/2 of the soup mixture. Cover with cheese. Add the remaining potato slices and smother with remaining soup. Completely cover with cheese. Cover with foil. Bake at 350 for 1 hour. Remove foil and bake an additional 30 minutes. Potatoes will be tender and golden.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
90 minutes, but worth it!
Personal Notes:
Personal Notes:
First time I tried this, Scott had brought home some REAL Idaho potatoes. They easily measures 10 inches long and 6 inches in diameter. Only one potato filled up my baking dish. But the recipe I stole this from said to use 6. I'm going to guess they were thinking about East coast spuds.

 

 

 

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