-
-
My review
Quick and Easy Cheesy Red Scalloped Potatoes
Katyana
"Boiling these potatoes first cuts down on cooking time, making them ready to eat even quicker. My friends can't get over how delicious these potatoes taste! Using three different cheeses gives it awesome flavor!"
Added to shopping list.
Go to shopping list.
Ingredients
55 m servings 409 calsOriginal recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat oven to 350 degrees F (175 degrees C).
- Grease a 2-quart casserole dish.
- Place potatoes and bouillon cube in a large pot and cover with water. Bring to a boil, then reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and return potatoes to empty pot.
- Whisk together cream of chicken soup, milk, garlic powder, onion powder, salt, and black pepper in a bowl.
- Pour soup mixture over potatoes and mix.
- Pour potato mixture into prepared casserole dish.
- Stir provolone cheese and Parmesan cheese into potato mixture. Top with a layer of Cheddar cheese.
- Bake in preheated oven until bubbling and cheese topping is lightly browned, about 25 minutes. Let stand for 5 minutes before serving.
Nutrition Facts
Per Serving: 409 calories; 12.1 g fat; 60.7 g carbohydrates; 16.4 g protein; 30 mg cholesterol; 893 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 4Most helpful
Most positive
Least positive
Newest
8/10/2012
I followed this recipe exactly. It came out good! I will add more seasoning next time as they were a little bland for me. Thanks for a great recipe!
9/5/2014
I made some changes to this and it turned out amazing. I used cream of mushroom soup, added fresh garlic and chopped onions. I seasoned with paprika, garlic salt, salt, pepper, parsley, red pe...
4/5/2012
I followed the recipe exactly and it came out really runny, but firmed up after sitting for 20 minutes or so. I didn't like the cream of chicken soup - I would suggest cream of celery, mushroom...