Scalloped Potatoes


  • 12 baking potatoes, peeled and sliced
  • 2 cans of cheddar cheese soup
  • 2 cans of condensed milk
  • kosher salt and fresh cracked black pepper to taste
  • 1 large onion, sliced
  • 1/2 cup Parmesan cheese, grated
  • fresh parsley for garnish
  • Peel and slice potatoes into 1/8 inch slices.
  • In a bowl mix  cheddar cheese soup and  condensed milk. Combine well. Season with salt and pepper.
  • In a greased 9×13 greased glass baking dish add some of the cheese soup mixture.
  • Then add a layer of sliced potatoes, more soup mixture and continue layering the potatoes with the soup mixture.
  • Once the baking dish is full top with the Parmesan cheese.
  • Cover with foil and bake for 30 minutes. Remove the foil and cook for another 30 minutes, or until the top is golden brown and the potatoes are tender.

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