This Easy Sour Cream Scalloped Potatoes goes deliciously well with any of my favorite meat dishes. I can make 1 casserole size for the week and have it with any protein I choose.
I usually have most of these ingredients around my house anyway and with such little prep time, it makes this a go-to recipe, weekly. The creamy, cheesiness of these potatoes guarantees one level up on regular potato recipes.
To make Easy Sour Cream Scalloped Potatoes, you will need the following ingredients:
Preheat the oven to 350 °F.
Place the potatoes into a large pot of salted water and cover; bring to a boil. Reduce to medium-low heat and simmer for about 15 minutes until tender. Drain.
Cut potatoes into cubes and place into a large bowl.
Stir chicken soup, sour cream, and half the cheddar cheese into the potatoes until evenly incorporated.
Season with salt and black pepper.
Spread the potato mixture into a 9x13 inch casserole dish.
Sprinkle the remaining cheddar cheese on top of the potatoes.
Bake in the preheated oven for about 30 minutes until cooked through and the
Cheddar cheese is melted.
Remove from the oven and serve hot.
If you are a meat lover like me then you’ll too love these Easy Sour Cream Scalloped Potatoes. Creamy, cheesy and delicious, what better to compliment a steak? Try it out and let us know what you think of the recipe! Tag #cookmerecipes in your own lunch posts!
So creamy! Well done! Verified!
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