Gather around, food enthusiasts! Today, I’m sharing a delightful recipe that has a special place in my heart and taste buds. Red Scalloped Potatoes – a creamy, cheesy, and utterly comforting dish that brings back cherished memories of family gatherings and cozy dinners with friends.
Whenever we talk about comfort food, these Red Scalloped Potatoes make a star appearance. The velvety layers of potatoes intertwined with the richness of cheese and cream create a symphony of flavors that’s hard to resist. Let’s dive into the recipe and make some magic happen in your kitchen!
How to Prepare Red Scalloped Potatoes
Ingredients for Red Scalloped Potatoes
- 8 large red potatoes
- 3 tablespoons butter
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 (10.75 ounce) can condensed cream of broccoli soup
- 1 (10.75 ounce) can condensed cream of celery soup
- 1 cup milk
- salt and pepper to taste
- 4 cups shredded Cheddar cheese
Directions for Red Scalloped Potatoes
- Preheat your oven to 350 degrees F (175 degrees C) and generously butter a large baking dish.
- Wash and peel the red potatoes, leaving some of the peel on for that rustic feel. Slice the potatoes into 1/8-inch slices and place them in the prepared baking dish.
- In a large pot, melt the butter over medium-high heat. Add the chopped onion and garlic, cooking until they become soft and translucent (around 7 to 10 minutes).
- Stir in the condensed cream of broccoli soup, condensed cream of celery soup, milk, salt, pepper, and about half of the shredded Cheddar cheese. Allow the mixture to cook until the cheese has melted and all the flavors are well combined.
- Pour this creamy mixture over the sliced potatoes in the baking dish, ensuring an even distribution.
- Sprinkle the remaining shredded Cheddar cheese on top of the potatoes.
- Cover the baking dish with aluminum foil or a lid and bake in the preheated oven for 45 minutes.
- Remove the cover and continue baking for an additional 10 minutes, or until the cheese on top turns a beautiful golden brown.
Frequently Asked Questions
1. Can I use a different type of cheese?
Absolutely! While Cheddar cheese complements the dish wonderfully, you can experiment with other cheeses like Gruyere or Mozzarella for a unique twist.
2. Can I make this recipe ahead of time?
Indeed, you can assemble the dish a day before, refrigerate it, and bake it when needed. Just remember to adjust the baking time slightly if the dish is cold from the fridge.
3. What can I serve with these Red Scalloped Potatoes?
These potatoes pair beautifully with roasted chicken, grilled steak, or even a simple garden salad for a balanced meal.
4. How can I make this recipe vegetarian?
To make it vegetarian, ensure you’re using vegetable-based soups (cream of mushroom or cream of asparagus) and skip the bacon bits if the original recipe includes them.
5. Can I add additional herbs and spices?
Absolutely! Fresh thyme, rosemary, or a pinch of nutmeg can add layers of flavor to the dish.
6. Can I use a different type of potato?
While red potatoes work great, you can also use Yukon Gold or Russet potatoes – just keep in mind that the texture might vary slightly.
There you have it – a heartwarming dish that’s not just about flavors but also about creating memories. So, gather your loved ones, prepare this delightful recipe, and savor the joy it brings!
Stay tuned for more culinary adventures and mouthwatering recipes. Until next time, happy cooking!
Creamy Red Scalloped Potatoes
Ingredients
- 8 large red potatoes
- 3 tablespoons butter
- 1 onion chopped
- 2 cloves garlic chopped
- 1 10.75 ounce can condensed cream of broccoli soup
- 1 10.75 ounce can condensed cream of celery soup
- 1 cup milk
- salt and pepper to taste
- 4 cups shredded Cheddar cheese
Instructions
- Preheat your oven to 350 degrees F and generously butter a large baking dish.
- Wash and peel the red potatoes, leaving some of the peel on for that rustic feel. Slice the potatoes into 1/8-inch slices and place them in the prepared baking dish.
- In a large pot, melt the butter over medium-high heat. Add the chopped onion and garlic, cooking until they become soft and translucent (around 7 to 10 minutes).
- Stir in the condensed cream of broccoli soup, condensed cream of celery soup, milk, salt, pepper, and about half of the shredded Cheddar cheese. Allow the mixture to cook until the cheese has melted and all the flavors are well combined.
- Pour this creamy mixture over the sliced potatoes in the baking dish, ensuring an even distribution.
- Sprinkle the remaining shredded Cheddar cheese on top of the potatoes.
- Cover the baking dish with aluminum foil or a lid and bake in the preheated oven for 45 minutes.
- Remove the cover and continue baking for an additional 10 minutes, or until the cheese on top turns a beautiful golden brown.
