Creamy Scalloped Potatoes

by RuthAnne
(Kansas City)

Ingredients:

8 medium potatoes, peeled
1 1/2 cups shredded Cheddar cheese, divided
1/3 cup chopped onion
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 cup sour cream
3/4 cup milk
2 tablespoons butter or margarine, melted
1/2 teaspoon salt
1/2 teaspoon pepper

Directions:

Cook potatoes in a large kettle of boiling salted water until tender.

Cool potatoes, shred and place in a large bowl.

Add 1 cup cheese and onion.

Combine remaining ingredients and pour over potato mixture.

Transfer potato mixture to a greased 2-1/2-qt. baking dish.

Sprinkle with remaining cheese.

Bake, uncovered, at 350 degrees F for 35-40 minutes or until bubbly.