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 of 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
1.) First - be sure to wash and pat dry, the red potatoes you are going to use for this recipe.
2.) Butter the inside of a 13 x 9-inch baking pan; set pan aside.
3.) Melt the butter in a large pot over medium-high heat. (I used a very large Teflon coated pan.) Add the onion, and saute' for about 3 minutes, or until the onions become soft and translucent. Then add the minced garlic, and saute' it for about 1 minute.
4.) Reduce the heat under the pan to low, then add both cans of soup, the milk, plus the salt & pepper; stir to incorporate.
5.) Now add 1 cup of the shredded cheese, cook and stir until the cheese has melted through.
6.) Add the thinly sliced red potatoes to the pan; stir to coat the potatoes evenly, then add them to the buttered baking pan.
7.) Sprinkle the top the potatoes with the remaining cup of shredded cheese.
8.) Cover the pan with foil, and bake the potatoes for 1 hour 25 minutes in a 350ΒΊ oven.
9.) Remove the foil, and continue to bake the potatoes for another 10 minutes.
10.) Once the potatoes are done baking, place the pan on top of the stove, and let the potatoes set for 15 minutes, so they will absorb the sauce in the pan.
11.) Sprinkle the potatoes with the dried parsley flakes, then serve immediately.
12.) Yields: 10 servings
12.) Yields: 10 servings
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