Homemade Scalloped Potatoes. . . that smell divine!
Here's the list of ingredients:
2-3 tablespoons sweet cream salted butter
1/2 medium size onion, diced
6 small russet potatoes (about 2-3 inches long), scrubbed, peeled or unpeeled - and sliced in rounds 1/4 inch thick
1 & 1/2 - 2 cups shredded cheese
1 can of cream of celery soup
salt & black pepper, I used the salt sparingly since the butter, cheese and soup has plenty
1/4 cup water
Very simply (or maybe not since I've edited it so many times, LOL). . . Heat up 2-3 tablespoons butter in a large skillet (about 12, the bigger it is the quicker it cooks) on medium heat; when it starts bubbling layer onions (don't overlap), potato rounds and cheese - layer twice, then add what's left of the potatoes and onions over this, then top with dollops of cream of celery soup. Pour water around edge of skillet. Season with black pepper, let it fry/sizzle a couple minutes turn it to low/medium-low and cook for approximately 20-25 minutes or until potatoes are tender when poked with a fork or knife. The bottom should be nice golden brown, and delicious! Similar to the crust on Bubbles & Squeak!
2-3 tablespoons sweet cream salted butter
1/2 medium size onion, diced
6 small russet potatoes (about 2-3 inches long), scrubbed, peeled or unpeeled - and sliced in rounds 1/4 inch thick
1 & 1/2 - 2 cups shredded cheese
1 can of cream of celery soup
salt & black pepper, I used the salt sparingly since the butter, cheese and soup has plenty
1/4 cup water
Very simply (or maybe not since I've edited it so many times, LOL). . . Heat up 2-3 tablespoons butter in a large skillet (about 12, the bigger it is the quicker it cooks) on medium heat; when it starts bubbling layer onions (don't overlap), potato rounds and cheese - layer twice, then add what's left of the potatoes and onions over this, then top with dollops of cream of celery soup. Pour water around edge of skillet. Season with black pepper, let it fry/sizzle a couple minutes turn it to low/medium-low and cook for approximately 20-25 minutes or until potatoes are tender when poked with a fork or knife. The bottom should be nice golden brown, and delicious! Similar to the crust on Bubbles & Squeak!