Mushroom and Cheese Scalloped Potatoes

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.