For our final potato installment, I'll leave you with scalloped potatoes. The most common version involves smothering sliced potatoes with a white cream sauce made up of a mix of flour and butter. While those are delicious, there's always an easier alternative (and I'm not talking out-of-a-box). This recipe makes use of soup and sour cream for a great creamy finish.
- about 1/2 a can of cream of mushroom soup
- 1/4 cup of sour cream
- 1/4 cup of water or chicken broth
- enough potatoes for 2 people (2 russet or 3-5 gold, white or red potatoes)
1. Preheat the oven to 350.
2. Wash & peel the potatoes, then cut into thin slices.
3. In a large bowl, mix the soup, sour cream and water.
4. Spray a small baking dish with cooking spray and layer with half the potatoes. Pour half the soup mixture on top, then make a second layer of potatoes and soup.
5. Bake for about an hour, or until tender.
- This is another dish that I love to experiment with. You can use nearly any cream soup, although the most popular alternatives mix grated cheese with sour cream or cream cheese. The easiest by far, though, is a simple mix of melted butter and cheese smothered over the potatoes.
- Some people recommend covering the potatoes for the first 45 minutes before letting the tops brown for the last 15-20.
- *Make this dish a meal by adding chopped ham and some peas or other veggies to the mix!