The Reluctant Mommy Blogger

Something that I have been curious about for sometime is the difference between scalloped and au gratin potatoes. I looked it up on Google last week and found out that scalloped means cheese and au gratin means covered with bread crumbs… or something like that. Anyway, I decided to try my hand at making scalloped potatoes and improvised a recipe that came out really good. Here we go….

4 – 6 potatoes, thinly sliced (the thinner the better)
1 can of cheddar cheese soup
1 cup of chicken broth
1 stick of cream cheese (8 ounces)
1/2 cup of plain yogurt
salt and pepper to taste
shredded cheddar cheese

Preheat oven to 350 degrees Fahrenheit and grease a 9 x 13 baking dish. While slicing the potatoes, put the soup, chicken broth, cream cheese and yogurt in a pot on the stove using medium heat. Put the potatoes into a large bowl and once the cream cheese is all melted pour the soup mixture into the bowl with the potatoes. Add salt and pepper to taste and stir. Pour the potatoes into the baking dish and sprinkle with the cheddar cheese, cover with a lid or tin foil and bake for an hour. Remove the lid and bake for another five to ten minutes. Let cool for ten to fifteen minutes and serve.

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This entry was posted on Monday, October 19th, 2009 at 9:33 am and is filed under Food and Cooking. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.