Friday, October 8, 2010

Super Cheesy Scalloped Potato Recipe


I LOVE cheese.  And I love potatos.  What better way than to put them together for a side dish that will break the mold of mashed or baked potatos??  Best part, you can make them up ahead of time and put it in the fridge for a day or so until you're ready to cook it!  This picture is from the leftovers that I sprinkled some MORE cheese on and warmed up in our toaster oven.  Mmmmmm.  Best lunch!

12-16 medium potatos peeled and sliced (I use a mandolin to get nice, even slices - cooks better!)
2 cups shredded Colby Jack Cheese
1 cup shredded Mozzerella
1/4 cup chopped onion (or dehydrated diced onion)
1 1/2 cups sour cream
1 can condensed cream of chicken soup
1 can condensed cream of mushroom soup
1 1/2 cups milk
1 package bacon, cooked and diced
4 Tablespoons melted butter
1 teaspoon salt
1 teaspoon pepper

Peel and slice potatos and place into 9x13 casserole dish (I would recommend spraying the sides with PAM).  Shred cheese and mix together.  Take 2 cups and mix in with the potatos.  In a seperate bowl, combine sour cream, soups, milk, butter, salt, pepper and 3/4 of the bacon and mix well.  Pour over the potatos.  Sprinkle with remaining cheese and bacon.  Also good sprinkled with fresh chives!

Bake at 350 for apx 60 minutes, or until potatos are tender to the fork and cheese is slighly browned.


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