Saturday Share Recipe - Creamy Scalloped Potatoes

I normally don't buy potatoes very often, but I received a Kroger coupon for a free bag. Free is something I rarely turn down.

So I've got a big bag of potatoes in my pantry which is why my menus for the next couple of weeks feature the spud beloved by many.

Today, I'm going to share my Mom's recipe for CREAMY SCALLOPED POTATOES.

There are many recipes that bear this name, but they usually call for several more ingredients. This one is simple and economical. It can also be changed into a main dish casserole with the ingredient of a meat protein like ham, turkey, or chicken.

It's easy to make, tastes delicious, and it's filling. So, let's make and bake Mom's Creamy Scalloped Potatoes today.

Ingredients

4 cups peeled, thinly sliced Idaho potatoes (that means not red-skin potatoes)

1/4 cup diced bell pepper, any color

1/2 cup diced onion

1 can Cream of Mushroom Soup

1 cup milk

1/2 to 1 teaspoon salt

1/4 to 1/2 teaspoon ground black pepper

Optional: Add 1 cup diced ham, turkey, or chicken to make this a main dish.

Directions

1. With baking spray or a little butter or oil, prepare a 9x13 casserole dish.

2. Preheat oven to 350° F. (175° C.)

Homemade Rustic Bread

3. Layer the ingredients in the prepared baking dish—potatoes, bell peppers, onion. If you're adding a meat protein, make the meat the layer after the potatoes.

4. Mix the can of soup, milk, and seasonings together then pour over the layers of vegetables.

5. Cover the dish with foil if it doesn't have a lid and place in the oven.

6. Bake for 20-30 minutes until the potatoes are fork tender.

7. Serve immediately with a crusty bread.

TAKEAWAY TRUTH

This dish was a family favorite when the kids were all still at home. I think you'll enjoy it too.

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