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Scalloped Potatoes

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Scalloped Potatoes

5 lbs of russet potatoes

1 large block of colby cheddar cheese

1 large can of cream of chicken soup

Salt and pepper

Peel and slice the potatoes and boil until tender While potatoes are cooking, slice all the cheese and prepare soup by mixing with 1/2 can of water and heating through.

Drain potatoes. Starting with potatoes, layer potatoes, soup and cheese, repeating until done. Sprinkle remaining cheese and salt and pepper over top of casserole.

Place into preheated oven (350 - 375 degrees) and bake until bubbly. Cheese must be melted so it will string forever!

— Debbie Turner, Wytheville
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