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Easy Sour Cream Scalloped Potatoes

Easy Sour Cream Scalloped Potatoes
You can never have too many side dish recipes, so give Easy Sour Cream Scalloped Potatoes a try. This recipe serves 12. One portion of this dish contains around 12g of protein, 17g of fat, and a total of 318 calories. Head to the store and pick up cream of chicken soup, cheddar cheese, salt and ground pepper, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Easter. From preparation to the plate, this recipe takes around 55 minutes. It is a good option if you're following a gluten free diet.

Instructions

1
Preheat oven to 350 degrees F (175 degrees C).
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OvenOven
2
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes.
Ingredients you will need
PotatoPotato
WaterWater
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PotPot
3
Drain.
4
Cut potatoes into cubes and place into a large bowl.
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PotatoPotato
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BowlBowl
5
Stir chicken soup, sour cream, and half the Cheddar cheese into potatoes until evenly incorporated; season with salt and black pepper.
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Salt And PepperSalt And Pepper
Cheddar CheeseCheddar Cheese
Sour CreamSour Cream
PotatoPotato
Whole ChickenWhole Chicken
SoupSoup
6
Spread potato mixture into a 9x13-inch casserole dish; sprinkle with remaining Cheddar cheese.
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Cheddar CheeseCheddar Cheese
PotatoPotato
SpreadSpread
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Casserole DishCasserole Dish
7
Bake in the preheated oven until cooked through and Cheddar cheese is melted, about 30 minutes.
Ingredients you will need
Cheddar CheeseCheddar Cheese
Equipment you will use
OvenOven
DifficultyHard
Ready In55 m.
Servings12
Health Score50
Gluten Free
DietsGluten Free
Dish TypesLunchMain CourseMain DishDinner
OccasionsEaster
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