Best Ever Scalloped Potatoes €“ Creamy, Cheesy, Lots Of Flavor

Total Time: 2 hrs 45 mins Preparation Time: 45 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 6 baking potatoes, peeled & sliced thin
• 2 (10 1/2 ounce) cans cream of mushroom soup (or cream of celery)
• 1/2 cup sour cream
• 1 1/2 cups of grated medium cheddar
• 6 ounces velveeta cheese, cut into thin squares (approx 1 1/2 inch piece off a large block)
• 1 small yellow onion
• 1/4 cup chives (freshly chopped)
• 1 teaspoon lipton onion soup mix (dry)

Recipe

• 1 in a large covered casserole dish spray entire dish with a cooking spray and then spread 1 entire can of cream of mushroom soup evenly on the bottom (best way i’ve found to prevent the potatoes from sticking & adds flavor).
• 2 chop the onion into very small pieces & set aside.
• 3 in a separate bowl mix 1 can of cream of mushroom soup, the sour cream and 1 tsp of dry lipton onion soup mix (added for the flavor of the seasonings which makes it extra tasty).
• 4 peel & slice the potatoes thin.
• 5 layer #1: start layering in the casserole dish with the cream of mushroom soup on the bottom: layer of potatoes then spread approx 6 spoonfulls of the soup & sour cream mixture on top, then onions then ½ cup of cheddar cheese.
• 6 layer #2: potatoes then approx 6 spoonfulls of the soup & sour cream mixture, then velveta cheese squares distributed evenly across.
• 7 layer #3: potatoes then all the remaining soup & sour cream mixture then the remaining 1 cup of cheddar cheese.
• 8 sprinkle the chives evenly across the top.
• 9 bake covered in the oven at 300 degrees for about 1½ hour.
• 10 bake uncovered for approx another 1 hour or as needed until done and top is slightly browned (test with a fork and make sure the potatoes are done). note: baking uncovered at the end helps reduce the excess moisture.