Kim's Kitchen

Scalloped Potatoes

• 8 C. Washed, Peeled & Sliced Potatoes
• 1 Large Onion (I prefer to sautee in a little butter to soften first)
• 1 Can Condensed Cream of Mushroom Soup
• 1 C. Milk
• 1/2 tsp. Garlic
• 1 tsp. Dill Weed
• 1/2 tsp. Parsley
• 1/4 tsp. Celery Seed
• Salt & Pepper to Taste
• 1/2 C. Sour Cream
• 2-3 T. Butter cut in pats
• 2 C. Grated Cheese (Cheddar or Colby Jack)

Preheat oven to 350. Place potatoes & onions in an ungreased 13x9 baking dish. Toss together.

In a separate bowl, whisk together Cream of Mushroom and Milk until smooth. To mixture add Garlic, Dill, Parsley, Celery Seed, Salt, Pepper & Sour Cream. Fold into potatoe mixture.

Place pats of butter on top of potatoes, cover with aluminum foil. Bake for 60-75 minutes, until fork inserted into center glides in easily.

Remove from oven. Cover top of potatoes with Shredded Cheese. Put back in oven for a few minutes to melt cheese.

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