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.
- Cooking spray
- 6 medium baking potatoes, peeled and thinly sliced
- 1 small onion, thinly sliced
- 2 cups shredded low-fat Cheddar cheese
- Salt and pepper
- One 10 ¾ ounce-can cream of mushroom soup
- ½ cup water
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.