MOM’S RED SCALLOPED POTATOES

MOM’S RED SCALLOPED POTATOES


8 large red potatoes
3 Tbsp. butter
1 onion, chopped
2 cloves garlic, chopped
1 (10.75-oz.) can condensed cream of broccoli soup
1 (10.75-oz.) can condensed cream of celery soup
1 cup milk
salt and pepper to taste
4 cups shredded Cheddar cheese


Preheat an oven to 350^. Butter a large baking dish.

Wash and peel the potatoes so that some of the peel remains on the potatoes; cut into 1/8-inch slices. Put the potatoes in the prepared dish.

Melt the butter in a large pot over medium-high heat. Cook the onion and garlic in the melted butter until soft and translucent, 7-10 minutes; stir in broccoli soup, celery soup, milk, salt, pepper, and about half of the Cheddar cheese; cook until the cheese has melted. Pour the mixture over the potatoes; top with remaining Cheddar cheese. Cover with aluminum foil or lid.

Bake in preheated oven for 45 minutes. Remove the cover and cook until the cheese begins to brown, about 10 minutes more.

Yield: 10 servings.