Souper Scalloped Potatoes
I found this recipe in The Pantry Cookbook and made some changes to it. It''s a good way to use leftover baked potatoes.
- Preparing Time: 20 minutes
- Total Time: 50 minutes
- Served Person: 4
side dish
vegetables
bake
kid friendly
potatoes
american
contains white meat
tree nut free
nut free
gluten free
red meat free
contains fish
contains dairy
- 1/2 cup milk
- salt and pepper to taste
- 1 cup cheddar cheese grated
- 3 medium baking potatoes baked the night before, cooled, and refrigerated
- 1 medium onion chopped or sliced thin
- 1/2 teaspoon chicken bouillon granules
- 1 10.5-oz can cream of chicken soup
- Carbohydrate 37.065635 g
- Cholesterol 35.45975 mg
- Fat 14.50618 g
- Fiber 3.98265008929744 g
- Protein 12.6336 g
- Saturated Fat 7.3019285 g
- Serving Size 1 1 Serving (297g)
- Sodium 810.6495 mg
- Sugar 33.0829849107026 g
- Trans Fat 1.41261275 g
- Calories 326 calories
In a small saucepan, place the onion and the bouilllon granules. Add 3/4 cup of water and bring to a boil. Simmer until onions are tender. While the onions are cooking, peel and thinly slice the potatoes, placing them in a large bowl. Add soup and milk to the onion mixture. Season with salt and pepper,and add 3/4 cup of the grated cheese. Stir until melted. Pour sauce over potatoes and toss until all the potatoes are coated. Transfer the potatoes to a baking dish, sprinkle with the remaining cheese, and cover with foil. Bake at 350 degrees until bubbly (approximately 30 minutes).
