Scalloped Potatoes Ingredients:

2 (10.75 ounce) cans condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of celery soup
1 (1 ounce) package dry onion soup mix
1 teaspoon garlic powder 2 1/2 cups low-fat milk
10 pounds potatoes, peeled and sliced
2 teaspoons salt (optional)
1 teaspoon ground black pepper
1 cup shredded Cheddar cheese

Scalloped Potatoes Instructions:

Pre-heat oven to 375 degrees F (190 degrees C).

In a medium bowl whisk together the mushroom soup, celery soup, onion soup mix, garlic powder and milk.

In a large roasting pan layer potatoes and soup mix, ending with soup mix. Season with salt and pepper; sprinkle cheese over the top.

Bake in preheated oven for 60 to 80 minutes, or until potatoes are cooked. Let the scalloped potatoes stand for 5 to 10 minutes before serving.

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