Easy scallop potatoes but that tastes yummy instead of tasting line potatoes boiled in milk. Excellent with roasts and steamed vegetables, far superior to typically bland boiled or mashed potatoes.

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Name: Scallop Potatoes
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 4
Cuisine: not set
Ingredients: 4 large Potatoes peeled and sliced cross-wise; 2 large Onions peeled and sliced into rings; 1 can Cream of Mushroom soup; Black pepper to taste

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INGREDIENTS

4 large Potatoes ; peeled and sliced cross-wise
2 large Onions ; peeled and sliced into rings
1 can Cream of Mushroom soup
Black pepper ; to taste

Servings

INSTRUCTIONS

1 - Peel and slice potatoes across the width into disks.

2 - Peel and slice the onions across the body to form rings. Separate the slices into separate rings.

3 - Select a large oven-safe pot or casserole dish with lid.

4 - Create a loose layer of onion rings at the bottom of pot. Keep the pieces loosely distributed and only a single layer of onions.

5 - Add a layer of potato slices, filling the space as much as possible. Add a very light sprinkle of pepper if desired.

6 - Alternate these layers until halfway through the ingredients.

7 - Add half the can of cream of mushroom soup to the top layer of potatoes and spread evenly.

8 - Again alternate layers of onion and potatoes until the ingredients are gone, planning for the top layer to be potatoes.

9 - Add the second half of the cream of mushroom soup and smooth across the top.

10 - Place lid on pot and place in preheated oven on middle rack. Cook at 175'C (350'F) to 150'C (300'C) with lid on. Cooking time will depend on how hot the oven is and it is recommended to test the mix occasionally to see if the potatoes break easily, indicating that they are almost cooked. Once reaching this point, remove lid and cook uncovered for another 20-30 minutes until the potatoes have gone soft. This should produce an attractive skin on the top.

11 - Let stand uncovered for 20 minutes and serve with roast and steamed vegetables or salad.

NOTES

Goes nicely with roast but be prepared for it to cook longer than roast and to get it into the oven well ahead of the roast.
Be warned, cleanup can be difficult, especially the top where the sauce "burns" to the side of the pot. You can beat this by just soaking the pot overnight.

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Scallop Potatoes

4 large Potatoes peeled and sliced cross-wise
2 large Onions peeled and sliced into rings
1 can Cream of Mushroom soup
 Black pepper to taste