Ready to elevate your side dish game? These scalloped potatoes are the perfect addition to any meal! Enjoy a combination of creamy, and cheesy potatoes with your meat of choice for a satisfying dish.
1smallonion(peeled in half, cut in half and sliced thinly)
2canscream of celery soup(condensed)
1 1/2cupsshredded cheddar cheese
Instructions
Preheat the oven to 350 F
Place sliced onions, soup, and cheddar cheese in a medium bowl. Mix until incorporated.
1 small onion, 2 cans cream of celery soup, 1 1/2 cups shredded cheddar cheese
In an 8 x 8 baking dish, layer some potatoes on the bottom, making sure they are overlapping.
3 medium potatoes
Liberally spread a layer of onion, and soup mixture on top of the potatoes.
Repeat layering the potatoes and soup mixture until you run out of potatoes or soup mixture. BUT make sure to end with the soup mixture on top.
Cover the dish with aluminum foil and bake for 45 minutes.
Remove aluminum foil and continue baking for another 40 - 45 minutes until it is golden brown and bubbling.
Remove from oven and let rest for 20 - 30 minutes before serving.
Eat
Smile
Enjoy
Notes
Helpful tips
If you have a food processor, you can use it to slice your potatoes. They come out very evenly this way. The tradeoff is that you have to clean the food processor. I chose to slice my potatoes by hand.
Since I'm cutting the potatoes by hand, I preheat the oven after I place the first layer in the pan.
My family makes this in a 13 x 9-inch pan, but it's just myself and hubby so I half the family recipe. If you want to double this recipe, the recipe has a slider at the top that allows you to adjust the number of servings.
I do not put ham in my potato casserole, but if you have some leftover ham, add it when you mix the cheese with the soup. You can also add cooked bacon because everything is better with bacon.
I'm using shredded sharp cheddar cheese. I also make this casserole with other cheeses and cheese combinations, like half cheddar and half Gruyere.
Although I use Yukon gold potatoes, you can use a good baking potato like Russet potatoes.
This recipe calls for condensed cream of celery soup but don't worry, it doesn't add a celery taste. It makes for a tasty cream sauce.
There is no need to add salt to this recipe as the soup and cheese have plenty of sodium. If you want to add ground black pepper, go for it.
I don't add any herbs or spices, but thyme goes well in this dish if you like.
PRO-TIP - If your potatoes come out hard, it's just a sign you aren't baking them enough. This recipe takes 1 1/2 hours to bake.
After you take the potatoes out of the oven, let them sit for 15 - 30 minutes. This helps set the soup mixture.
If you have any leftovers, you can transfer them to an airtight container and store them in the refrigerator for up to a week.
To reheat the potatoes, I add them to a large sauté pan, add a few tablespoons of chicken broth and heat them on low until they are warmed.