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Scalloped Red Potatoes

10 servings

servings

20 minutes

active time

1 hour 30 minutes

total time

Ingredients

8 large red potatoes

3 tablespoons butter

1 onion, chopped

2 cloves garlic, chopped

1 (10.5 ounce) can condensed cream of broccoli soup

1 (10.5 ounce) can condensed cream of celery soup

1 cup milk

salt and pepper to taste

4 cups shredded Cheddar cheese

Directions

Gather the ingredients. Preheat an oven to 350 degrees F (175 degrees C). Butter a large baking dish.

Wash and peel potatoes so that only some of the peel remains on the potatoes; cut into 1/8 inch slices.

Arrange potatoes in the prepared dish.

Melt butter in a large pot over medium-high heat. Cook onion and garlic in melted butter until soft and translucent, 7 to 10 minutes; stir in broccoli soup, celery soup, milk, salt, pepper, and about ½ of the Cheddar cheese; cook until cheese has melted.

Pour cheese mixture over potatoes; top with remaining Cheddar cheese. Cover with aluminum foil or a lid.

Bake in the preheated oven for 45 minutes. Remove the cover and cook until the cheese begins to brown, about 10 minutes more.

Nutrition

Serving Size

-

Calories

481 kcal

Total Fat

22 g

Saturated Fat

13 g

Unsaturated Fat

0 g

Trans Fat

-

Cholesterol

63 mg

Sodium

747 mg

Total Carbohydrate

55 g

Dietary Fiber

6 g

Total Sugars

6 g

Protein

19 g

10 servings

servings

20 minutes

active time

1 hour 30 minutes

total time
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