| Cheesy Scalloped Potatoes, Better Homes & Gardens (page 523) | Cheesy Au Gratin Potatoes, Betty Crocker (page 514) | campbellskitchen.com |
| 2 tablespoons butter or margarine. | ||
| ½ cup chopped onion (1 medium). | ¼ cup chopped onion (1 small). | 1 large onion thinley sliced on |
| potatoes or diced in soup | ||
| ½ teaspoon salt. | ||
| ¼ teaspoon black pepper. | ||
| 2 tablespoons all-purpose flour. | 1 tablespoon all-purpose flour. | can cream of mushroom soup |
| 1¼ cups milk. | 2 cups milk. | ½ cup chicken broth |
| ¾ cup shredded white cheddar or Gruyère cheese. | 2 cups shredded natural sharp cheddar cheese (8 ounces). | cup shredded cheddar or crumbled blue cheese |
| 3 medium round red, white, long white, or yellow potatoes. | 6 medium potatoes, peeled and sliced | 5 medium yukon gold potatoes |
| Cook onion in butter until tender, about 2 minutes, stirring occasionally. Stir in flour, salt and pepper. Cook, stirring constantly, until bubbly. Remove from heat. | Mix soup and chicken broth | |
| Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in 1½ cups cheese until melted. | Layer potatoes, then onions, potatoes, onions, potatatoes | |
| In 1½ quart casserole, spoon sauce over sliced potatoes. | ||
| Covered, bake at 350° for 40 minutes. | Uncovered, bake at 375° for 1 hour. | Cover, bake at 350° for 1hr 45min. |
| Sprinkle remaining cheese on top. | ||
| Uncovered, bake another 15 to 20 minutes until potatoes are tender and top is brown and bubbly. | Sprinkle cheese on top. Let stand until cheese melts. | |
Given oven time is never enough. Trying 01:30:00