Baked Scalloped Potatoes You Have To Try

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Baked Scalloped Potatoes

"A heat and comfortable consolation meals that goes superb with whatever, fancy or undeniable. Use anything type of condensed cream soup you want. I usually use broccoli, mushroom, or chook depending on the accompanying entree. Use any milk, but now not cream or half and half."

Ingredients :

6 massive peeled, cubed potatoes
1 (10.75 ounce) can condensed cream of mushroom soup
1 1/four cups milk
1 onion, diced
half teaspoon ground black pepper

Instructions :

Prep : 15M	Cook : 8M	Ready in : 1H30M

Preheat oven to 375 stages F (190 tiers C). Grease a 2 quart casserole dish.
Layer potatoes and onions into the casserole dish. Combine soup, milk and pepper in a bowl, then pour soup mixture over the potatoes and onions. The soup combination have to almost cover the potatoes and onion, if it does now not upload extra milk.
Cover dish and bake in preheated 375 ranges F (one hundred ninety tiers C) oven for 60 minutes or until the potatoes are cooked thru. At half-hour, get rid of the casserole from the oven and stir as soon as earlier than returning the dish to the oven. Remove from oven and serve.

Notes :

Reynolds® Aluminum foil may be used to preserve meals wet, prepare dinner it flippantly, and make clean-up easier.

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