1 can cream of celery soup
1 onion, diced
1 onion, thinly sliced
1/2 bell pepper, diced
2 tbsp extra virgin olive oil
1 cup milk
2 tbsp salt
1 tsp pepper (or to taste)
2 cups grated extra sharp cheese (try the Vintage White from Cabot YUM!)
2 scallions, chopped (if desired)
6-8 baking potatoes, thinly sliced
Hint: Place sliced potatoes in ice water to prevent discoloration prior to baking.
2 quart casserole (sprayed with cooking oil)
- Sauté onion and bell pepper in olive oil. Set aside.
- Alternate layers of potato, onion and cheese. Combine remaining ingredients and pour over layers.
- Cover and bake at 350 for 45 minutes, uncover and bake 30 minutes longer until potatoes are tender.
- Garnish with scallions if desired.
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