Easy Sour Cream Scalloped Potatoes

by Sheryl

This is the favorite side dish of my family ever. For breakfast, lunch, or supper, you can eat it. They would eat it all day, each day, if I let them. Probably because this is not exactly a “skinny” side platter, I don’t make it too frequently. These potatoes are the symbol of comfort and taste, so good that they are worth any calorie. Not only has it been punched potatoes, but it is also both made from cream and cheese. It is not only made from scalloped potatoes. So for special occasions and holidays, I save this special side dish.

Actually, for every vacation dinner, I make this dish. Our Thanksgiving family, Christmas, Easter, and many more meetings have a must-have side. These potatoes are ideal for turkey, chicken, ham, beef, and any other protein you want to serve. This Easy Sour Cream Scalloped potato fits my favorite meat plates deliciously well. For the week I can make 1 saucepan, and have it with any protein I choose. Usually, I have most of those ingredients around my house and it makes these weekly recipes with so little preparation time. The creamy cheesiness of these potatoes ensures that the regular potatoes are regularly served up.

Ingredients:

12 large potatoes, peeled and halved
2 can of cream chicken soup
2 cups sour cream
2 cups shredded Cheddar cheese, divided
salt and ground black pepper to taste

Directions:

1. Preheat oven at about 350 ° F (175 ° C).

2. Into a large pot, place the potatoes and cover with salted water. Shrink to medium-low heat and simmer about 15 minutes until tender. Drain. Cut the bowls of potatoes into cubes.

3. Sprinkle the chicken soup, sour cream, and half of Cheddar cheese in the potato, then add black and salt. Sprinkle with the cheddar cheese and spread the potato mixture into the casserole dish with 9x13inches.

4. Bake in the preheated oven, then melt the Cheddar cheese for about 30 minutes.

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