This is pure comfort food, and so easy to make. You can assemble it on a Sunday night and then bake it on a busy Monday evening for a quick side dish. If you are making the casserole ahead, be sure to rinse the potatoes in cold water to prevent them from turning color. The last time I made these scalloped potatoes we had about a cupful left over. The next day I put it into the blender with some broth and milk and whirled them into a delicious cheesy, smooth potato soup!
Adapted from “The Best Casserole Cookbook Ever” by Beatrice Ojakangas.
Rinse the sliced potatoes in cold water to prevent browning. Pat dry with paper towels.
Place a layer of potatoes in the bottom of the baking dish, sprinkle with, onion, cheese, salt, and pepper. Continue layering the potatoes, onion, cheese, and seasonings in this way, ending with a layer of cheese.
Mix the soup and the water in a small bowl and pour over the casserole. (At this point you can cover and refrigerate for up to 1 day. Add 5-10 minutes to the baking time.)
Bake for 1 ½-2 hours, or until the potatoes are tender.