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Make-Ahead Scalloped Potatoes

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.
  • Total Time
    Prep: 15 min. + chilling Bake: 1 hour 50 min. + cooling
  • Makes
    about 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

Directions

  • 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.

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