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This classic Easter dish has a secret that you probably already have in your pantry! The recipe appears in our cookbook, 101 Cozy Casseroles.
Scalloped Potatoes
Lynnette Zaunmiller from San Tan Valley, Arizona shared this recipe with us. She writes, "My mother used to make this recipe quite often...there were three of us girls and we all loved it!"
3 potatoes, peeled and sliced
6 slices bacon, halved
1 onion, chopped
3 T. fried chicken coating mix
1/2 t. salt
2 c. milk
1 c. shredded Cheddar cheese
In a saucepan over medium heat, cover potatoes with water and cook until almost tender; drain. Meanwhile, cook bacon and onion in a skillet over medium heat. Drain, reserving 2 tablespoons drippings. Add coating mix, salt and milk to reserved drippings; cook until thickened. Fold potatoes into bacon mixture. Transfer to a greased 3-1/2 quart casserole dish and bake, covered, at 350 degrees for 30 minutes. Remove cover, top with cheese and bake for another 15 minutes, or until cheese is melted. Serves 6.
Click here for a printable version of this recipe.
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