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Scalloped Potatoes In White Sauce

Ingredients
  Condensed cream of celery soup/Condensed cream of mushroom soup 1 1⁄2 Ounce (1 Can)
  Milk 1⁄2 Cup (8 tbs)
  Chopped parsley 1⁄4 Cup (4 tbs)
  Pepper 1 Dash
  Thinly sliced potatoes 4 Cup (64 tbs) (Raw)
  Onion 1 Small, thinly sliced
  Butter/Margarine 1 Tablespoon
  Paprika 1 Dash
Directions

Combine soup, milk, parsley, and pepper.
In a buttered 1 1/2-quart casserole, arrange alternate layers of potatoes, onion, and sauce.
Dot top with butter; sprinkle with paprika.
Cover; bake at 325°F. for 1 1/2 hours.
Uncover; bake 15 minutes more or until potatoes are done.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Vegetable

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Average: 4.1 (17 votes)

1 Comment

shantihhh's picture
My husband loves scalloped potatoes, but I never use the salty canned soups, instead I use half and half cream - milk plus cheeses like Guyere and a touch of nutmeg plus white pepper. I also carmalize the onions and chop them with several cloves of garlic confit. You can also add smokey ham if you like and it becomes a main dish.