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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Grandma Arvetta's Scalloped Potatoes Recipe

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This recipe for Grandma Arvetta's Scalloped Potatoes is from The Peterson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 to 10 medium potatoes peeled and thick sliced
2 onions sliced
1 can cream of mushroom soup
Sliced American Cheese
milk
salt and pepper
butter
Directions:
Directions:
Preheat oven to 350º
layer potatoes, onions and cheese in 3qt deep casserole or 13X9 casserole
salt and pepper each layer
put pats of butter on top layer

mix cream of mushroom soup with can of milk and pour over potatoes,
more milk may be needed but avoid adding too much
place pan under casserole in case of boil over

bake until potatoes are tender can take up to 2 hours
Add additional cheese slices to top of potatoes when potatoes are slightly tender,(about 1/2 hour before fully cooked) this will avoid the cheese overcooking.
Number Of Servings:
Number Of Servings:
12 or more
Preparation Time:
Preparation Time:
1/2 hour
Personal Notes:
Personal Notes:
Peterson family favorite, usually served with ham, Grandma Butts scalloped corn and pink salad.

 

 

 

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