"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Easy Scalloped Potatoes Recipe

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This recipe for Easy Scalloped Potatoes, by , is from The New Raymond Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marilynn Raymond Vannucci
Added: Thursday, September 22, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 sack frozen hash browned potatoes
1 large carton sour cream (16 oz.)
8 oz. cheddar cheese, grated
2 cans frozen potato soup, thawed
1 dash garlic salt
Butter

Optional Topping:
1 c. cornflakes, crushed
2 T. butter, melted

Directions:
Directions:
Combine all ingredients except the butter and place in a 9x13 pyrex dish. Dot butter (or the cornflake mixture) on top.

Bake at 350 F. for 90 minutes.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
These potatoes always have requests for the recipe. They are a real crowd pleaser. Mom's friend Doris McLaughlin passed this recipe to our family.

 

 

 

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