Scalloped Potatoes

Scalloped Potatoes


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

[Total: 0   Average: 0/5]

Scalloped Potatoes


6 Cups Sliced Potatoes With Skins

¼ Cup Diced Green Peppers

¼ Cup Diced Green Onions

¼ Cup Pimento

1 Pound Shredded Cheddar Cheese

20 Ounces Cream of Celery Soup

10 Ounces Chicken Broth

1 Cup Sour Cream

Boil the potatoes for 20 minutes. Remove from the heat and drain well. In a medium size skillet sauté the green peppers and onions. Mix in the sautéed green peppers and onion with the pimento and cheese in a medium size bowl. Mix the soup, broth and sour cream into the onion & cheese mixture. Arrange the potatoes in an oiled medium size baking dish. Pour the mixed ingredient over the potatoes and bake in a 350° F preheated oven for 45 minutes. Remove from the oven and let cool for 10 minutes. Serves 8


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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