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11/12/2001
By:  Becky Low
Scalloped Potatoes
Ingredients:
  • 1 can (10 oz) cond. cream chicken soup
  • 1 soup can milk
  • 2-3 tablespoons chopped dried onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-2 cups cheese, shredded*
  • 3-4 medium potatoes
  • 1 cup cooked ham, diced
Method:

Combine soup and milk, stir until smooth. Stir in onion, salt, pepper, and shredded cheese.

Peel and thinly slice potatoes. Dice ham. Layer potatoes, ham, and sauce in a 2-quart baking dish. Cover and bake at 350 degrees for 1 hour, remove cover and continue to bake 30 minutes longer or until potatoes are tender and top is browned. (HINT: To prevent spills in oven, place baking dish on a cookie sheet or piece of foil cut larger than the baking dish.)

Allow potatoes to stand 5-10 minutes before serving.

Old-Fashioned Variation
Ingredients:
Method:

Place potatoes and ham in baking dish. Create a cheese sauce by sautéing 1/2 finely chopped onion in 2 tablespoons butter, stir in 3 tablespoons flour. Gradually add 2 1/4 cups milk, stirring to prevent lumps. Bring to a boil while stirring. Add 1 teaspoon salt and the cheese. Pour cheese sauce over potatoes and bake as directed.

* Experiment with a variety of different cheese such as Havarti, mozzarella, Swiss, cheddar, etc. The stronger the cheese the less will be needed to create a flavorful dish.

Recipe serves 6
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