Make-Ahead Scalloped Potatoes

• Produce

  • 2 Onions, large
  • 8 lbs Potatoes

• Canned Goods

  • 2 cans (10-3/4 ounces each condensed cream of chicken soup, condensed

• Baking & Spices

  • 1/3 cup All-purpose flour
  • 1 Salt and pepper

• Dairy

  • 2 cups Cheddar cheese
  • 2 2/3 cups Milk

Found on tasteofhome.com

Description

Ingredients

• 8 pounds potatoes, peeled and thinly sliced
• 2 large onions, thinly sliced
• 1/3 cup all-purpose flour
• 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
• 2-2/3 cups milk
• Salt and pepper to taste
• 2 cups (8 ounces) shredded cheddar cheese

Directions

• Directions In two greased 13-in. x 9-in. baking dishes, layer potatoes and onions. Combine the flour, soup and milk until blended; pour over each baking dish. Season with salt and pepper. Cover and bake at 325° for 1-1/4 to 1-1/2 hours or until potatoes are tender. Uncover; cool for 30 minutes. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before reheating. Bake at 325° for 30-40 minutes. Uncover and sprinkle with cheese; bake 5 minutes longer or until cheese is melted. Yield: about 20 servings. Originally published as Make-Ahead Scalloped Potatoes in Down the Aisle Country-Style 2000, p36 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

Nutrition