Cheesy Scalloped Potatoes
Ingredients
6
servings
- 4 large potatoes sliced thin
- 1 cup onions sliced thin
- 1 cup shredded cheese
- 1 can cream of chicken soup
- Tony's Chachere or Cajun Seasonings to taste
- 1/4 cup butter approximately
Step-by-Step Instructions
- Spray Pam at bottom of casserole dish. Make a layer of potatoes to fill bottom (try to make as little of the dish show through the potatoes). Sprinkle a little seasoning, a little cheese, and a few dabs of butter. Keep layering till all potatoes are used.
- Spoon can of cream of chicken soup over top. Make sure the soup is spread over all top layer of potato.
- Cover and bake at 350°F for approximately 45 minutes or until potatoes are tender.
Common Problems and Solutions
Q: Why are my potatoes not cooking evenly?
A: Make sure to slice the potatoes uniformly thin (about 1/8 inch). Thicker slices won't cook through in the same time as thinner ones. A mandoline slicer helps achieve consistent thickness.
Q: Can I make this ahead of time?
A: Yes! Assemble the layers but don't bake. Cover tightly and refrigerate up to 24 hours. Add 10-15 minutes to the baking time if putting a cold casserole in the oven.
Tips and Techniques
For extra flavor, try using a mix of cheeses like cheddar and Monterey Jack. You can also add a layer of cooked, crumbled bacon between the potato layers for a heartier dish.
Ingredient Substitutions
- cream of chicken soup: cream of mushroom or cream of celery soup
- butter: margarine or olive oil
- shredded cheese: any melting cheese like cheddar, Monterey Jack, or Swiss
Equipment Needed
- 9x13 inch casserole dish
- Mandoline slicer or sharp knife
- Aluminum foil for covering
