Name: Make-Ahead Scalloped Potatoes
Prep time: 15 min
Cook time: 110 min
Total time: 125 min
Yield: 20 servings
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 whole milk; Salt and pepper to taste; 2 cups shredded cheddar cheese

Open this recipe in the RecipeMuse app Open

Make-Ahead Scalloped Potatoes

110 min20 servings

After our memorable lakeside ceremony, guests gathered with Creighton and me at a nearby hall for our reception. A dear friend, Sharon Kramer, fixed good home-style food. Her tempting menu included these delicious potatoes. They're special, but made with convenient canned soup.

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 whole milk

Salt and pepper to taste

2 cups shredded cheddar cheese

Instructions

1 In two greased 13x9-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.