Sunday, July 28, 2013

Jack’s Simple Scalloped Potatoes


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)


  1. Sauté onion and bell pepper in olive oil. Set aside.
  2. Alternate layers of potato, onion and cheese. Combine remaining ingredients and pour over layers. 
  3. Cover and bake at 350 for 45 minutes, uncover and bake 30 minutes longer until potatoes are tender.
  4. Garnish with scallions if desired.
More Scalloped Potato Ideas:

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