Recipe: Scalloped Potato-Onion Bake

Scalloped Potato-Onion Bake
Scalloped Potato-Onion Bake, Courtesy: “Great Tasting Potatoes”

1 (10 3/4 ounce) can condensed cream of celery soup
1/2 cup milk
1 dash ground black pepper
4 medium potatoes, thinly sliced (about 1 1/4 lbs)
1 small onion, thinly sliced (about 1/4 cup)
1 tsp. butter, cut into pieces


  1. Stir the soup, milk, and black pepper with a whisk or fork in a small bowl.
  2. Layer half of the potatoes, half of the onion, and half of the soup mixture in a 1 1/2-qt casserole.
  3. Repeat the layers.
  4. Place butter over the soup mixture.
  5. Sprinkle with the paprika.
  6. Cover and bake at 400 for 1 hour.
  7. Uncover and bake for 15 minutes more or until the potatoes are fork-tender.

Food Mingle Blog Alternatives and Substitutions:

  • This dish had a bit too much onion for my taste – I would recommend either using less onion or substitute scallions or shallots for some of the onion.
  • I also sprinkled some fresh, chopped rosemary on top for color and flavor.
  • Let the finished dish sit for 10-15 minutes to give the potatoes and onions time to “set”

Yield: 6 servings

Adapted From: “Great Tasting Potatoes.” 2010. Publications International, Ltd.  (“Favorite Brand Name Recipes” series).



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