Scalloped Potatoes

3 to 4 medium to large potatoes
½ onion, sliced
Salt and pepper to taste
1 tablespoon butter, plus more for topping
1 (10.75-ounce) can cream of chicken soup
¼ cup mayonnaise
¼ cup milk
Grated Cheddar cheese

Parboil potatoes and onion in water over medium-high heat just until potatoes are
starting to soften but not fully tender. Drain and set aside. Butter a 9x13-inch glass
baking dish and layer potatoes and onion evenly. In a bowl, combine chicken soup,
mayonnaise and milk. Mix well and spoon over potatoes. (You can do two layers if
desired.) Top with cheese and dot with butter. Bake at 350° for about 30 minutes or
until potatoes are tender top is browned nicely.

Becky Gullatt, Opelika

#scallopedpotatoes #alabama #alabamahometown #southern #cookbooks #family #regionalcookbooks #yummy #easyrecipes

Scalloped Potatoes Recipe from:

Alabama Hometown Cookbook

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