Creamy and so delicious made with grated cheddar cheese on top that is melted and cooked until golden brown.

CREAMY AND QUICK

INGREDIENTS: 

Potatoes, one 5 lb bag

Italian Squash, 5

Onions, 2

Cream of Mushroom Soup, 2 Cans

Cheddar Cheese Soup, 1 Can

Freetos Jalapeño Cheese Dip, 1 can

Sour Cream, 1 Cup heaping

Butter, 1 teaspoon

Salt, 2 teaspoons

Pepper, freshly ground to taste

Cheese, 1 brick cheddar grated

DIRECTIONS: 

Peal and slice the potatoes using a mandolin.  Again using a mandolin, slice the Italian squash, without pealing.  Slice the onion very thin and combine with all the canned ingredients in a large bowl.  Mix together and put in the baking dish, salt and pepper and cover with grated cheese.

Scalloped potatoes that are this creamy and cheesy would make you extremely content to eat nothing other than a great big bowl, and you wouldn’t need another thing on your plate.  Well maybe that is my idea of content…but seriously they are wonderful, and spectacular as a side dish.  I always felt uneasy about sharing the recipe when asked, because basically if you can open a can…it’s made. But the whole purpose of this blog is to finally be able to share the dishes that people keep asking for…and this is one of them.

Of course I’m having a large group again today, so I will use two of my 5 quart baking dishes, smeared with butter so the potatoes won’t stick.

 

I used 5 Italian squash, cutting them very thin with the mandolin.

    

It only takes a few minutes and they are done, all the exact perfect same size.

 

Two large onions, sliced very, very thin.  You can also use the mandolin for the onions.

 

Peal and slice as thin as you can, one five pound bag of potatoes.

Pealing the potatoes

I have my potatoes, squash and onions in separate bowls, for the only purpose so I can make sure each layer is properly seasoned with salt and pepper.

   

And now open the soup, dip and add the sour cream into a bowl so it can be thoroughly mixed together.

 

You can either layer the potatoes, onions and squash, or just mix it all together…which is what I do now.  You won’t even know there is squash in the dish because it cooks down to nothing, but it gives the dish an extra depth of flavor.

  

Pour the wet ingredients over the vegetables, and mix together with your hands.

Cover completely with sharp cheddar cheese, and bake at 350 degrees for 45 minutes.

This is also one of those dishes that freezes really well, if you like to make double batches.