About Me

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Hello everyone, I'm Cindi, aka "domestic goddess", and I consider myself to be a country girl at heart. I'm also a mother to 3 daughters, and I have 1 granddaughter. Being a counrty gal, I enjoy preparing down-home country meals for my family. I also enjoy sharing recipes with others, collecting cookbooks, reading about the paranormal, and spending time with my family.

Sunday, March 18, 2012

Mom's Red Scalloped Potatoes

This cheesy-scalloped potato recipe was posted by metzstar at allrecipes. I did however, modify the recipe to my liking. The original recipe stated to use 4 cups of the shredded cheese, but by accident, I only used 2 cups, which my husband and I thought that was plenty of cheese. If you want yours to be cheesier, than add more. Also, you can pretty much substitute one can of soup for another.



Mom's Red Scalloped Potatoes

8 cups thinly sliced red potatoes (with the skins on)
3 tablespoons butter
2 medium sized onions, finely chopped
2-3 large cloves garlic, minced (I used 3 cloves)
1 (10-3/4 oz.) can cream of broccoli soup
1 (10 3/4 oz.) can cream of celery soup
1 cup milk (I used 1/2 cup each, milk & Half-N-Half)
salt (I added 1/2 a teaspoon)
pepper (I added a 1/4 teaspoon)
2 cups shredded sharp cheddar cheese, divided
dried parsley flakes, to garnish the potatoes

First - be sure to wash and pat try, the red potatoes you are going to use for this recipe.

Butter the inside of a 13 x 9-inch baking pan.; set pan aside.

Melt the butter in a large pot over medium-high heat. (I used a very large Teflon coated pan.) Add the onion, and saute it for about 3 minutes, or until the onions become soft and translucent. Then add the minced garlic, and saute it for about 1 minute.

Reduce the heat under the pan to low, then add both cans of soup, the milk, plus the salt & pepper; stir to incorporate.

Now add 1 cup of the shredded cheese, cook and stir until the cheese has melted through.

Add the thinly sliced red potatoes to the pan; stir to coat the potatoes evenly, then add them to the buttered baking pan.

Sprinkle the top the potatoes with the remaining cup of shredded cheese.

Cover the pan with foil, and bake the potatoes for 1 hour 25 minutes in a 350º oven.

Remove the foil, and continue to bake the potatoes for another 10 minutes.

Once the potatoes are done baking, place the pan ontop the stove, and let the potatoes set for 15 minutes, so they will absorb the sauce in the pan.

Sprinkle the potatoes with the dried parsley flakes, then serve immediately.

Yields: 10 servings

1 comment:

Naiwen said...

My favorites again, DG. Love red ones... & you know what, red ones are better than the normal ones, because more nutritious or wholesome.