Ingredients: |
Ingredients: 5 lb. potatoes, peeled and sliced
3 onions, sliced thin
1 green pepper, diced
3 cans cream of mushroom soup
4 c. milk
1 large box Velveeta cheese, cut in very small cubes
3 cans cream of chicken soup
1 (16 oz.) container sour cream
2 sticks butter
3 tsp. salt
2 tsp. pepper
2 tsp. garlic powder
Dried or fresh parsley for garnish
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Directions: |
Directions:In a Dutch oven add soups, milk and sour cream, 1 stick butter, salt, pepper and garlic powder. Heat until smooth. Slowly add cheese and let thoroughly melt. Put on low heat. In a large roaster sprayed with cooking spray, mix potatoes, onions and green pepper together. Slowly pour soup-cheese mixture over potato mixture. Slice stick of butter over top. Bake in a 300º oven for 4 hours, until potatoes are tender. Stir occasionally. If sauce is really thick after heating in Dutch oven, can add additional milk to thin. Garnish with parsley or paprika. Let stand 15 minutes before serving. |
Personal
Notes: |
Personal
Notes: These are the scalloped potatoes I have made for family holidays for many years. I got this recipe from a neighbor when I was 12 years old and modified it over the years to what it is today. Can reduce quantities and make them for small dinners as well. This is a very rich dish. To lower calories use fat free, low fat, skim and other low cal versions of ingredients. The key to the tastiness of this is the Velveeta so use only Velveeta cheese.
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