I remember when I was growing up and we would get together on my dad's side of the family for Thanksgiving and Christmas Eve. Now, in my memories Aunt Diane used to always bring her scalloped potatoes, but in actuality it might have been only once or twice, but let me tell you they made a huge impression on me because I asked for the recipe and have basically been making them the same ever since. Aunt Diane, forgive me if I have changed the recipe a little but I am doing it from memory and the dinners I remember were a long time ago. hehehe
I hope you enjoy these as much as we do around here. I usually make them with a ham but I'm sure they would be good with just about anything, even by themselves.
Here's what you need:
4 - 6 large russet potatoes, peeled & sliced (more potatoes just means more potatoes)
2 cans cream of mushroom soup
1-1/2 cups half and half
3 cups cheddar cheese, shredded
3 Tbl. butter, diced
salt and pepper
Butter a 9 x 13 and set aside. Boy that sure is a lot of setting aside huh? Using a mandolin or a really sharp knife, slice potatoes into 1/8" thickness, without chopping off any nails. Sure is easier with a mandolin.
Layer half the potatoes in the buttered dish and sprinkle with salt and pepper and half the butter. Sprinkle on half the cheese.
Pour on half of the soup mixture and repeat the layers ending with a little of the cheese. There should be two layers. Cover with foil and bake for 45 minutes, then uncover and bake an additional 15 or until the potatoes are fork tender and the cheese is golden brown and bubbly.
Serves 8 - 10
Here's the handy printable - Scalloped Potatoes