Scalloped Potatoes with Cheese - Recipe

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SCALLOPED POTATOES WITH CHEESE
10 medium russet potatoes 1 can cream of chicken soup 4 cups shredded cheese (I use Colby Jack) salt and pepper garlic powder Scrub potatoes and slice into circles. Butter or spray a casserole dish with oil. Layer the potatoes at the bottom and pour over the chicken soup. Sprinkle with cheese. Bake at 350°F about 30 minutes, or until potatoes are fork tender and cheese is golden and bubbly. Submitted by: Brenda Armenta

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recipe reviews
Scalloped Potatoes with Cheese

· Nov 18 · #84219

Imani (Hawaii) says:

Instead of chicken noodle soup you should make it with the cream of mushroom soup.

· Dec 30 · #89773

Joel (South Carolina) says:

I am confused by a prior rating that said it would be better to use cream of mushroom instead of chicken noodle soup. The recipe calls for cream of chicken soup, not chicken noodle. It works well with cream of chicken soup.

· Jul 12 · #156871

Rachael (New York) says:

I have been making this recipe for years and it's always been a family favorite!

· May 8 · #165363

Sue Dush says:

Loved it... So easy to make!

· Jul 30 · #181939

Phyllis (Virginia) says:

Thank you for submitting this. Will try today - but am thinking of adding a layer of thinly sliced onion. Hope you have other recipes to submit.

· Jun 15 · #184928

Crystal Enderle (United States) says:

I think the oven should be hotter like 450°F and it should be cooked like 45-60 minutes. My potatoes were hard.

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“CHEESY POTATOES”
		“SCALLOPED POTATOES”
		“SWEET POTATO CASSEROLE”

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