Peppery Scalloped Potatoes Recipe

Name: Peppery Scalloped Potatoes
Prep time: 20 min
Cook time: 105 min
Total time: 125 min
Yield: Serves 1 or more
Ingredients: Cream Of Mushroom Soup; 1 cup milk; 1 teaspoon salt; Cayenne Pepper; 3 pounds russet potatoes; 4 tablespoons (1/2 stick) butter; 2 tablespoons all-purpose flour; Onion

Our family's beloved Peppery Scalloped Potatoes recipe! Creamy, cheesy, and with a delightful kick of cayenne, these potatoes are a comforting classic. Easily halved for smaller families or slow-cooked in a crockpot for effortless deliciousness. Adding cheese elevates the flavor to a whole new level! Get ready for rave reviews!

Prep Time 20 mins

Cook Time 105 mins

Calories 272.8 kcal

Protein 12g

Rating 4.3 (4 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Peppery Scalloped Potatoes

Cream Of Mushroom Soup
1 cup milk
1 teaspoon salt
Cayenne Pepper
3 pounds russet potatoes
4 tablespoons (1/2 stick) butter
2 tablespoons all-purpose flour
Onion

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How to Make Peppery Scalloped Potatoes

Preheat oven to 350°F (175°C).
In a large bowl, whisk together 10.75 oz (1 can) condensed cream of mushroom soup, 1 cup milk, 1 teaspoon salt, and 1/2 teaspoon cayenne pepper.
Peel and thinly slice 3 pounds russet potatoes. Thinly slice 1 medium onion.
Grease a 9x13 inch baking dish.
Layer 1/3 of the potatoes and onions in the prepared dish.
Dot with 1/3 of 4 tablespoons (1/2 stick) butter, sprinkle with 1/3 of 2 tablespoons all-purpose flour, and pour 1/3 of the soup mixture over the layer.
Repeat layers twice more, ending with the remaining soup mixture.
Bake, uncovered, for 1 hour and 20 minutes, or until potatoes are tender and bubbly. If desired, sprinkle with 1 cup shredded cheddar cheese during the last 10 minutes of baking.
Let stand for 10 minutes before serving.