Ingredients
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8
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1
-
1
-
1
-
1
-
-
1 1/2
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-
-
-
-
-
-
-
Directions
Cream of Mushroom Scalloped Potatoes,Wow, is this ever a family favorite.,I really think that this calls for too much bacon. I had less than a pound (maybe 2/3?) and it was still too much. It overpowered the whole thing. I love bacon, but I think it would be better with less. I parboiled my potatoes, which were very thin, and it still took an hour to cook. I think you better plan on it baking for far more than an hour if you don’t pre-cook your potatoes a bit. I did like the sour cream mixed with the soup. I have previously made scalloped potatoes with the soup alone, and I did not care for that. The sour cream really does make it much better. (used light sour cream.)
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Steps
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1
Done
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Fry Bacon Until Crisp and Drain Well on Paper Towels. |
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2
Done
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Discard All but 1t Bacon Grease; Saute Onions in Bacon Grease and Drain Well Slice Potatoes Thinly. |
|
3
Done
|
Butter a 13x9 Casserole Dish; Layer Potatoes, Bacon, Onion Mixture and Finish With More Potatoes. |
|
4
Done
|
Mix Sour Cream, Cheese, and Mushroom Soup; Pour Mixture Over Top of Potatoes. |
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5
Done
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Cover With Foil; Bake at 350 Degrees For 1 to 1 1/2 Hours; Uncover For the Last 20 Minutes. |
