This is a relatively simple and not too time-consuming dish that’s awesome for family dinners, potlucks, or entertaining. It also freezes and reheats wonderfully.
Old-Style Scalloped Potatoes
- 3-4 lbs White or Russet Potatoes (about 8-10 medium potatoes)
- 2 Medium Onions
- 2-8 oz Cans Cream of Celery Soup
- 1.5 Cups Milk
- 12-16 oz Mild Cheddar or Colby-Jack Cheese Shreds
- Salt and Pepper to Taste
- 2 tsp Seasoning Salt
- 2 tsp Garlic Powder
- Use a sharp knife to cut the potatoes into thin slices, as thin as you can, around 1/8 of an inch. Try to be as uniform as possible so the potatoes cook at roughly the same rate. If available, use a mandoline cutter. These fixed-blade ramps that you slide vegetables over for fast, uniform slices are just the thing for scalloped potatoes or ratatouille. You can peel the potatoes first if desired, but I like to leave them on for a little bit of flavor and vitamins.
- Combine the soup and milk in a bowl and set aside. Halve the onion then slice cross-wise extremely thin, like the potatoes. Pour a small amount of the soup/milk mixture into the bottom of a 9×12 rectangular casserole or backing pan, the glass Pyrex ones work great.
- Layer the Potatoes, onions, soup mixture, and seasonings for 3 or 4 layers. Save the last 1/4 of the soup mixture to go on top of the last layer. Add the cheese shreds to the top and cover with foil. Bake in the preheated over for at least 1 hour. Start checking the potatoes at around the 1 hour mark, poking with a fork and even pulling one or two out. When they’re almost done, cook without the foil to make everything a little more solid and brown the cheese.