Scalloped potatoes are always a hit and this recipe is another surefire winner. Tender potatoes and corn, a creamy sauce and two kinds of cheddar cheese - you can't go wrong with this scalloped potato side dish!
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
4 potatoes, sliced
1 can (10 oz) condensed cream of celery soup
1/2 cup milk
1/2 tsp. dried rosemary leaves
1 onion, chopped
1 can (12 oz) whole kernel corn, drained
1 cup Cracker Barrel Shredded Double Cheddar Cheese
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How do I make it ?
Boil potatoes until just tender. Combine soup, milk and rosemary in a bowl.
Layer potatoes, onions, corn, soup mixture and cheese in greased shallow 2-qt. (2 L) casserole. Repeat layers.
Bake at 375°F for 35-40 minutes or until bubbling.