Mama Moe's Scalloped Potatoes


  • 10Yukon Gold potatoes, thinly sliced
  • ¼ cup chopped white onion
  • 1 (10.75 ounce) cancondensed cream of potato soup
  • 1 (10.75 ounce) cancondensed cream of mushroom soup
  • 3 cups shredded Cheddar cheese
  • Directions

  • Step 1

    Preheat the oven to 350 degrees F (175 degrees C).


  • Step 2

    Stir together the cream of potato soup, cream of mushroom soup and onion in a bowl. Heat in the microwave until hot, about 3 minutes. Make a layer of potato slices in the bottom of a 9×13 inch baking dish. Cover with a layer of the soup mixture and then sprinkle with some of the cheese. Repeat layers until ingredients are used up.

  • Step 3

    Bake in the preheated oven until potatoes are fork-tender and cheese is browned on top, about 1 hour.

  • Editor's Note:

    Please note the addition of Dijon mustard and differences in serving sizes when using the magazine version of this recipe.

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