Scalloped Red Potatoes
Ingredients
- 8 large red potatoes
- 3 tablespoons butter
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 (10.5 ounce) can condensed cream of broccoli soup
- 1 (10.5 ounce) can condensed cream of celery soup
- 1 cup milk
- salt and pepper to taste
- 4 cups shredded Cheddar cheese
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Instructions
- Gather the ingredients. Preheat an oven to 350 degrees F (175 degrees C). Butter a large baking dish.
- Wash and peel potatoes so that only some of the peel remains on the potatoes; cut into 1/8 inch slices.
- Arrange potatoes in the prepared dish.
- Melt butter in a large pot over medium-high heat. Cook onion and garlic in melted butter until soft and translucent, 7 to 10 minutes; stir in broccoli soup, celery soup, milk, salt, pepper, and about ½ of the Cheddar cheese; cook until cheese has melted.
- Pour cheese mixture over potatoes; top with remaining Cheddar cheese. Cover with aluminum foil or a lid.
- Bake in the preheated oven for 45 minutes. Remove the cover and cook until the cheese begins to brown, about 10 minutes more.
Source
Original recipe: View Original