Baked Scalloped Potatoes

Name: Baked Scalloped Potatoes
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Cuisine: Global
Ingredients: 305 grams condensed cream of mushroom soup; 1 teaspoons ground black pepper; 296 milliliters milk; 1 onion, diced; 6 larges peeled, cubed potatoes

Baked Scalloped Potatoes is a gluten free recipe with 8 servings. One portion of this dish contains about 7g of protein, 2g of fat, and a total of 145 calories. This recipe covers 13% of your daily requirements of vitamins and minerals. If you have potatoes, ground pepper, onion, and a few other ingredients on hand, you can make it. It works well as a very budget friendly side dish for Easter. From preparation to the plate, this recipe takes around 1 hour and 30 minutes.

Instructions

Preheat oven to 375 degrees F (190 degrees C). Grease a 2 quart casserole dish.

Equipment you will use

Casserole Dish

Oven

Layer potatoes and onions into the casserole dish.

Ingredients you will need

Potato

Onion

Equipment you will use

Casserole Dish

Combine soup, milk and pepper in a bowl, then pour soup mixture over the potatoes and onions. The soup mixture should almost cover the potatoes and onion, if it does not add extra milk.

Ingredients you will need

Potato

Onion

Pepper

Milk

Soup

Equipment you will use

Bowl

Cover dish and bake in preheated 375 degrees F (190 degrees C) oven for 60 minutes or until the potatoes are cooked through. At 30 minutes, remove the casserole from the oven and stir once before returning the dish to the oven.

Ingredients you will need

Potato

Equipment you will use

Oven

Remove from oven and serve.

Equipment you will use

Oven