Ingredients for Barbecue Scalloped Potatoes
- 2 pounds baking potatoes
- 1 1/2 teaspoons salt
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 cup milk
- 1/2 cup barbecue sauce
- 1 teaspoon onion powder
- 1 cup shredded sharp cheddar cheese
- 1/2 teaspoon paprika
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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.
Nutrition Information (Approximate per serving)
Sodium
51 g
Sugar
7g
Fat
48g
Carbs
7g
