Old-Fashioned Potato Scallop

This scalloped potato recipe has been traded in my family over and over again and is always enjoyed at small and large gatherings. It is easy to make, freezes well, and warms up well. Enjoy!

Old-Fashioned Potato Scallop

Makes 8 servings

8 potatoes, peeled and thinly sliced

2 tablespoons chopped onion

Salt and pepper to taste

2 tablespoons of flour (white or whole wheat)

Grated Parmesan Cheese

2 tablespoons margarine or butter (try Becel)

1 can cream of mushroom soup

2 cups of milk

Grease a medium casserole, pyrex dish works great for this. Mix the mushroom soup and milk together with a fork. Arrange a third of potatoes in bottom of dish. Scatter with haft the onion and half the flour, a sprinkling of salt, pepper and cheese. Pour about a quarter of the soup and milk mixture on top of this. Repeat this arrangement, and then cover with remaining potatoes. Sprinkle with salt, pepper and cheese and dab with margarine or butter. Pour the remaining soup and milk mixture. Bake covered at 350°F (180C) for 40 minutes. Uncover and bake until potatoes are tender and top is browned, about 30 minutes.

If you want to freeze this dish, let it cook in your pyrex baking dish, then cover and slip it into the freezer. Bake as you would above adding about 20 minutes to the baking time. Do not preheat the oven, put the frozen dish into the oven before you turn it on so that the pyrex does not break. You cannot put a really cold pyrex dish into a hot oven.

Note: For a lighter potatoe with less fat, choose low-fat mushroom soup, low-fat milk, and low-fat cheese for this recipe.

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