BEVERLEY'S FAMOUS SCALLOPED POTATOES

INGREDIENTS:

3 pounds russet potatoes - washed and peeled, cut into 1/2" slices, then into half moons

2 cans Campbells' Cream of Mushroom Soup

1 cup sour cream

1 soup can full of wine, and another full of milk and/or stock

2 TB dried onions, 1 TB garlic powder

1 pound extra sharp cheddar cheese - grated

I grew up loving these potatoes, and have lovingly made them for every holiday gathering I attend. 

Winter or summer, my mom would sweat in the kitchen and I swear her salty efforts made these taste better.

1.  Put cut potatoes into a large pan of water with 1 TB added salt.

2.  Boil until fork tender and then drain in a colander until cool enough to handle.

3.  Put the mushroom soup, milk/stock, wine, sour cream, dried onions and garlic powder into a large bowl and mix well with a whisk.

4.  Assemble the potatoes.  First, put a little sauce in the bottom of the pot. Then,

• potatoes
• more sauce
• cheese
• potatoes
• sauce
• cheese
• Repeat, you get the drift......end with extra cheese on top

5.  Bake without a lid at 350 until bubbling, potatoes are soft and cheese is lightly browned - about 60-70 minutes.

6.  Let the potatoes set up at room temperature for about 15 minutes before serving.

Thanks mom! Even on a 95 degree humid day I couldn't imagine tasting a better memory.