Mormon Scalloped Potatoes are a comforting and beloved side dish, often served at gatherings, potlucks, and holiday meals. Known for their creamy, cheesy layers, this dish combines thinly sliced potatoes with a rich sauce made from cream of chicken soup, sour cream, and plenty of cheese. It’s a classic casserole that is easy to prepare and delivers big on flavor. The dish bakes to golden perfection with a crispy top while the inside remains soft and indulgent, making it a crowd-pleasing addition to any feast.
Ingredients:
- 6 medium russet potatoes, peeled and thinly sliced
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1 1/2 cups shredded cheddar cheese, divided
- 1/2 cup milk
- 1/4 cup butter, melted
- 1 small onion, finely diced
- Salt and pepper, to taste
- 1/2 tsp garlic powder
- 1/2 tsp paprika (optional)
- Fresh parsley, chopped (for garnish)
Instructions:
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Prepare the sauce: In a large bowl, mix together the cream of chicken soup, sour cream, 1 cup of shredded cheddar cheese, milk, melted butter, diced onion, garlic powder, salt, and pepper.
- Layer the potatoes: Spread a thin layer of the sauce mixture at the bottom of the baking dish. Arrange a layer of sliced potatoes over the sauce, then cover with more sauce. Repeat the layering process until all the potatoes and sauce are used, ending with a layer of sauce.
- Top with cheese: Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top. Optionally, sprinkle a bit of paprika for extra color and flavor.
- Bake: Cover the dish with foil and bake for 60-70 minutes, or until the potatoes are tender. Remove the foil for the last 15 minutes of baking to allow the top to brown and become crispy.
- Garnish and serve: Let the scalloped potatoes cool for a few minutes before serving. Garnish with fresh parsley for a pop of color.
Enjoy these creamy, cheesy scalloped potatoes as a side for any main course!
