Scalloped Potatoes
One of the best homemade meals is my family recipe for Scalloped Potatoes. With only five ingredients, this recipe comes together fairly quickly before it’s time to bake in the oven for around 2 ½ hours.
Ingredients
- 5 lbs yellow or white potatoes sliced ¼ inch thin
- 1 pint heavy whipping cream (add 4 ounces for a creamier sauce)
- 2 tablespoons butter salted
- 2 10.5oz cans condensed cream of chicken soup
- 1 medium yellow onion diced
- salt and pepper to taste
Instructions
- Sauté the onion in butter until lightly golden brown.
- Add the heavy whipping cream. Stir to combine.
- Add the cream of chicken. Stir to combine.
- Heat the sauce on medium until warm, blending to remove any lumps. Stir occasionally to ensure the cream doesn’t scald.
- In a roasting pan, create alternating layers of sauce and potatoes, beginning with a thin layer of the sauce mixture on the bottom, followed by a layer of potatoes. Top with the sauce mixture. Spread the sauce mixture to mostly cover the potatoes.
- Bake at 350 for 2.5 hours, stirring halfway through. Stir again if needed.
- Optionally, use the broiler to lightly brown the top.
- Allow to cool for 15 minutes before serving. Salt and pepper individual servings to taste.
Notes
Substitutions:
- Use butternut squash or carrot bisque soup instead of cream of chicken.
- Substitute condensed cream of mushroom or cream of cauliflower soup.
- Add ham to this recipe for more protein and to amp up the satiation of this entree.