I find that if you don't rinse the potatoes the starch helps absorb the liquids so it's not to runny. Don't add to much milk to the soups, just enough to thin it slightly.
Ingredients
- potatoes, onions, cheddar cheese, cream of mushroom soup, cheddar cheese soup, milk, salt, pepper
Directions
thinly slice potatoes and onions
grate cheese
mix soups together, adding a little milk to thin consistency slightly
grease baking dish
layer potato slices, salt& pepper to taste, onion slices, soup, cheddar cheese. Continue to layer until reached top of pan.
Bake covered for approx 45 minutes until potatoes are tender. Uncover and cook 15 minutes more or until top is slightly browned.
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Submitted 6/13/05.
Source: unknown (the way mom made them)
Submitted By: Barbara Joberg
bjoberg@illumecandles.com
Scalloped Potatoes