I tore this recipe from a page in an old magazine. After all, who doesn’t like scalloped potatoes? To my amazement and delight, they were the best scalloped potatoes I’ve had in years - and definitely, the easiest to prepare.
Perfect exactly as is, I won’t even pretend to modify this recipe. Sadly, I can’t give credit where credit is due because I have no idea who came up with this little gem. I’ve numbered the steps because - while this recipe is super-easy, it’s also easy to get confused with this may layers in any dish.
Mushroom and Cheese Scalloped Potatoes:
One 10 fl. oz. (284 mL) can condensed cream of mushroom soup
1 c. (250 mL) light cream
1 c. (250 ml) shredded sharp cheddar
1/8-to-1/4 tsp. (1.2-to-2.5 mL) pepper
6 c. (1.5 L) potatoes, thinly sliced and peeled
1 medium onion, thinly sliced
1/4 c. (60 mL) dry bread crumbs
2 tbsp. (30 mL) grated (commercial “shaker-style”) Parmesan cheese
Preheat oven to 350 deg. F.
Step 1: Add soup, cream, cheese, and pepper to bowl, mixing well.
Step 2: Place half potatoes in spray-greased 2 qt. (2 L) casserole dish.
Step 3: Top with all of onions.
Step 4: Spoon half of remaining soup mixture over onions.
Step 5: Top with remaining potatoes and soup mixture.
And now … Combine bread crumbs and Parmesan. Sprinkle over casserole. Bake 40-to-45 min., or until potatoes are soft when pricked at center of casserole with a sharp paring knife.
PS: I took a photo of this delish dish, but frankly, it looked like up-chuck. Anything looks better with parsley. Unfortunately, I had none. My kitchen advice:
Step 1: Make this wonderful recipe.
Step 2: Buy parsley.
