Scalloped Potatoes

Just another one of those twists I like to throw from time to time.  It’s a tradition for me to find some reason to add SOMETHING else to my “planned” Thanksgiving meal at the last moment.  It will usually involve an ingredient that I have made to much of, or have to much left over.

So what happens when I boil TO many potatoes for my Cheddar Mashed Bacon casserole…

You end up with Scalloped Potatoes that disappeared before I got more than just a “cook’s taste” of ’em!

Let’s get ready, preheat your oven to 350.

Here is what you will need:
2.5 quart casserole dish greased, I use a butter wrapper for this  
6-8 potatoes peeled and sliced (not diced or cubed)
2 cups cheddar cheese
1/3 cup chopped green onion
1 regular can of chicken and herb condensed soup
3/4 cup milk (I use 2%, use whole for a thicker sauce)
1 cup sour cream
3Tbsp butter
1/2tsp salt
1/2tsp pepper

After boiling the potatoes until a bit tender (do not overcook or it will be soggy and hard to transfer) Add 1 cup of cheese and the onions in layers as you place them in the casserole dish.

In another bowl combine the remaining ingredients (exception of the remaining cup of cheddar), stir, and pour over the potatoes.

Now top with the remaining cheddar cheese

Bake at 350 for 40 minutes or until cheese is browned and surface bubbles.