Scalloped Potatoes with a twist

Name: Scalloped Potatoes with a twist
Yield: 4 servings
Cuisine: American
Ingredients: 5 Golden Russet potatoes peeled and thinly sliced; 5 tbs butter (hold 1 tbs for onions); 1 small onion sliced like you would do onion rings but thin; 4 tbs flour; 4 tbs mushroom soup; 2 1/2 cups shredded blended cheese

pottsd @cook_3737355

Home is where We park it.

So I looked through here for a scalloped potatoe recipie and they all seemed to have the major ingredients in common. Well, I like different and decided to add mushroom soup and throw in some sauted onions as well. Walla! I'll be making it this way from now on. Yummy × 10. 😛

pottsd @cook_3737355

Home is where We park it.

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Ingredients

4 servings

5Golden Russet potatoes peeled and thinly sliced
5 tbsbutter (hold 1 tbs for onions)
1small onion sliced like you would do onion rings but thin
4 tbsflour
4 tbsmushroom soup
2 1/2 cupsshredded blended cheese

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Steps

1

In a saute pan, cook onion in butter till they start to separate and are tender and translucent and set side in a bowl. Season to taste. Place half the sliced potatoes in a greased 1 quart dish.
2

Add butter in a pan until melted, now add flour, milk and mushroom soup stiring frequently.
3

Cover with half layer the sauce, half layer of onions and 1 cup of cheese. Repeat layers.
4

Top with remaining 1 1/2 cup of cheese.
5

Bake covered at 425°F for 35 minutes. Uncover and bake 30 minutes more or till potatoes are tender. Let stand 5 minutes. Serves 4.
6

Optional: On the last layer, after the onions, I cut up 2 tbs of extra butter into quarter pieces and place on top of the onions and then add cheese.