Easy Sour Cream Scalloped Potatoes - cooking recipe

Ingredients
    12 large potatoes, peeled and halved
    2 (10.5 ounce) cans cream of chicken soup
    2 cups sour cream
    2 cups shredded Cheddar cheese, divided
    salt and ground black pepper to taste
Preparation
    Preheat oven to 350 degrees F (175 degrees C).
    Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain. Cut potatoes into cubes and place into a large bowl.
    Stir chicken soup, sour cream, and half the Cheddar cheese into potatoes until evenly incorporated; season with salt and black pepper. Spread potato mixture into a 9x13-inch casserole dish; sprinkle with remaining Cheddar cheese.
    Bake in the preheated oven until cooked through and Cheddar cheese is melted, about 30 minutes.

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