Recipe: Delicious Country Scalloped Potatoes

Country Scalloped Potatoes. This tempting potato dish features thinly sliced potatoes layered with sliced onion, diced cooked ham and a creamy sauce featuring Campbell's® Condensed Cream of Celery Soup and Campbell's® Chicken Gravy, then topped with shredded Cheddar cheese and baked until the potatoes are tender and the cheese melts. Stir the soup, gravy and milk in a small bowl. It works great for spreading out your potatoes so you can make sure they all are touched by the yummy goodness of the sauce.

Halvah apple pie apple pie brownie donut cheesecake. Delicious creamy Country-Style Scalloped Potatoes are the perfect menu item this time of year. Made with Russet potatoes, onions, heavy cream, half and half cream, garlic, and a simple seasoning of nutmeg, kosher salt, and freshly ground pepper, all baked to perfection in a warm cozy oven. You can cook Country Scalloped Potatoes using 8 ingredients and 6 steps. Here is how you cook that.

Ingredients of Country Scalloped Potatoes

1. Prepare 1 1/2 of lbs small red potatoes.
2. Prepare 6 tbsp of butter, divided.
3. You need 3 tbsp of flour (can use gluten-free or regular).
4. Prepare 1/2 tsp of onion salt.
5. You need 1/4 tsp of white pepper.
6. Prepare 1 1/2 cups of soy milk (or milk of choice).
7. Prepare 1 cup (4 oz) of shredded cheddar cheese.
8. It's 3/4 cup of cracker crumbs.

It doesn't matter if you call them scalloped potatoes or potatoes au gratin—our list of the best scalloped potatoes recipes will make all your carb-filled and cheese-loaded dreams true. Growing up, you probably enjoyed one of these comforting potato recipes as a side dish for your Thanksgiving feast or Christmas dinner. We wanted a lighter, quicker scalloped potato recipe for weeknight dinners. The perfect side dish to an elegant or celebratory main course, or the welcome addition to any potluck supper, scalloped potatoes are one of those dishes that seem complicated, but are deceptively simple.

Country Scalloped Potatoes step by step

1. Slice potatoes into 1/4 inch slices. Put in a pot. Cover with water. Bring to boil. Boil for 10 minutes. Drain. Set aside..
2. In saucepan, melt 4 tbsp of butter. Whisk in flour, salt, pepper. Stir until smooth. Gradually add milk. Stir constantly until thickened. Add cheese. Stir until cheese is melted & mixed in well..
3. Preheat oven to 350 degrees..
4. Lightly grease 1 qt casserole dish. Layer 1/3 of potatoes. Then 1/3 sauce. Repeat layers twice, ending with sauce..
5. Melt remaining butter. Combine with cracker crumbs. Sprinkle evenly over casserole..
6. Bake uncovered until hot & bubbly & potatoes are tender, about 40 minutes..

You'll need to put in a bit of "peeler time" to get the spuds ready for the oven, but after that it's just a long bake and a short standing period to let the sauce thicken. Combine potatoes, onion,& ham in a lightly sprayed slow cooker. Combine gravy mix, mushroom soup, and water. Cut in half lengthwise and slice potatoes. Butter baking dish/pan and layer in potatoes.