Ingredients for Barbecue Scalloped Potatoes
- Baking Potatoes
- 1 ½ teaspoons salt
- Cream Of Mushroom Soup
- Evaporated Milk
- ½ cup your favorite barbecue sauce
- 1 teaspoon onion powder
- Sharp Cheddar Cheese
- ½ teaspoon paprika
How to Make Barbecue Scalloped Potatoes
- Boil 2 pounds of potatoes with 1 teaspoon of salt in enough water to cover for 30-40 minutes, or until easily pierced with a fork.
- Allow the potatoes to cool slightly.
- Peel and thinly slice the potatoes.
- Set aside.
- In a medium bowl, whisk together ½ teaspoon salt, 1 (10.75 ounce) can condensed cream of mushroom soup, 1 cup milk, ½ cup your favorite barbecue sauce, and 1 teaspoon onion powder until smooth.
- Preheat oven to 350°F (175°C). Grease a 2-quart baking dish.
- Layer half of the potato slices in the prepared baking dish. Pour half of the barbecue sauce mixture over the potatoes. Top with ½ cup shredded cheddar cheese.
- Repeat layers with remaining potatoes, sauce mixture, and cheese.
- Sprinkle the top with ½ teaspoon paprika.
- Bake for 45-50 minutes, or until golden brown and bubbly.
Chef's Tip for Extra Flavor
Elevate your dish with simple flavor boosters! A final flourish of freshly chopped herbs can add incredible brightness, while a squeeze of lemon or lime juice right before serving can awaken all the flavors. Don't underestimate a sprinkle of quality finishing salt or a drizzle of good olive oil to make your creation shine.
Nutrition Information (Approximate per serving)
Sodium
51 g
Sugar
7g
Fat
48g
Carbs
7g
