Delcie's Scalloped Potatoes

This easy Scalloped Potatoes with mushroom soup and cheese is the epitome of comfort food!

Potatoes are one of my top favourite foods. I like them prepared any way you'd like to serve them. They will be eaten with great delight. Don and I have been known to take cold baked potatoes on road trips and eat them like apples with our lunch. Yes, potatoes are a versatile vegetable. 

Delcie has been bringing these Scalloped Potatoes to church potlucks for years and for years I have been unashamedly scraping the dish clean after the meal. They are so good. And for years I've asked her how she's made them and she tells me and I can never get them to taste like hers.  We've had numerous discussions about how she makes them until a few weeks ago she handed me the recipe that she'd written out for me. (Probably hoping to end all discussions!) Like all great potluck recipes there are very few measurements so today I set out to follow the instructions just they are written and try to figure out the amounts and recreate Delcie's Scalloped Potatoes. 

The proportions in the recipe are an approximation but they produced a dish of scalloped potatoes so similar to Delcie's I'd almost say it's identical in taste. This recipe makes 4 good-sized servings or up to six servings if there are other side dishes served with your meal. I must confess that Don and I polished off the full dish between dinner and supper and I of course scraped the dish clean. 

If you're having a crowd in make sure you double or triple the recipe because it will be gobbled up and you'll barely have any left-overs for yourself. 

Printable recipe at end of post.

Delcie's Scalloped Potatoes

• 1½ pounds potatoes, peeled and sliced about 4-5 medium potatoes
• 1 can cream of mushroom soup, undiluted
• 2 or 3 tablespoons melted butter
• ½ cup evaporated milk, undiluted
• 1½ cups shredded Cheddar cheese
• Pepper, to taste

How to make it:

Grease a 1½ litre (quart) casserole dish. Turn oven to 350 degrees when you start to layer the ingredients in the dish.

Place one-third of sliced potatoes in the bottom of the dish. Cover with one-third the soup, milk, melted butter and cheese. Sprinkle with black pepper. Repeat layers two more times ending with cheese. 

Bake covered for approximately 1½ hours at 350 degrees. (I turned up the heat after thirty minutes to 375 degrees as I think my oven is a bit slow.)  Check for doneness after the first hour as different potatoes cook at different rates of time. Remove cover last 10 minutes. Let sit a few minutes before serving. 

These potatoes can be made the day before and reheated before serving. 

Makes  4-6 servings.

Note: There is no salt in this recipe as the soup and cheese make it salty enough.

Grease a 1½ litre (quart) casserole dish. Turn oven to 350 degrees when you start to layer the ingredients in the dish.

 

Place one-third of sliced potatoes in the bottom of the dish. 

Cover with one-third the soup, milk, melted butter and cheese. Sprinkle with black pepper. 

Don't forget the melted butter. (Someone forgot and had to try and get it through the layers.)

Repeat layers two more times ending with cheese. 

Bake covered for approximately 1½ hours at 350 degrees. 

Check for doneness after the first hour as different potatoes cook at different rates of time. Remove cover last 10 minutes. 

Let sit a few minutes before serving (if you can). 

We have no will-power. We ate the whole dish between dinner and supper. I won't say who ate the most.

Comfort food at its best!

To print click on arrow upper right side.⇩