Recipe: Golden Scalloped Potatoes, Scalloped Potatoes (with sour cream), Reunion Scalloped Potatoes (with pimentos), Layered Potatoes (topped with bread crumbs)

Golden Scalloped Potatoes
Makes about 4 cups

1 can cream of mushroom soup
1/2 cup milk
Dash of pepper
4 cups thinly sliced potatoes
1/2 cup thinly sliced onion
1 cup shredded sharp Cheddar cheese
1 tbsp. butter or margarine

Blend soup, milk, and dash of pepper.

In buttered 1 to 1 1/2 quart casserole, arrange alternate layers of potatoes, onion, soup mixture, and cheese. Dot top with butter; sprinkle with paprika.

Cover; bake at 375 degrees for 1 hour. Uncover; bake 15 minutes more or until done.

Scalloped Potatoes (with sour cream)
Servings: 10-12

8-10 potatoes
1/2 cup melted margarine
1/2 cup chopped onion
1 can cream of chicken soup
2 cups sour cream
2 1/2 cups shredded Cheddar cheese, divided
1 tsp. salt

Peel and slice potatoes. Boil potatoes until tender. Don't over cook. Drain potatoes and put in baking dish.

In large skillet, saute onion in margarine. Add salt, soup, sour cream and 1 3/4 cups of the cheese. Cook until cheese melts. Pour over potatoes. Top with remaining cheese.

Bake at 350 degrees for 25 minutes.

Reunion Scalloped Potatoes (with pimentos)
Servings: 20

5 lb. potatoes, boiled with jackets (half done), peeled and sliced
1 (10 1/2 oz.) can cream of mushroom soup
1 cup milk
1 lb. cheese, shredded
1/2 cup butter or margarine
1 small onion, finely diced
1 small can red pimentos, finely cut
1 tbsp. flour
1 tsp. salt

Arrange potatoes in buttered baking dish.

Combine the remaining ingredients in a saucepan and stir over heat until blended and cheese melts. Pour over potatoes.

Bake at 300 degrees for 1 1/2 hours.

Layered Potatoes (topped with bread crumbs)

6 large potatoes, parboiled with skin
1 can cream of chicken soup
1 pint sour cream
1 green onion, sliced
1 lb. cheddar cheese, grated
1 cup bread crumbs
1/4 cup butter

Peel potatoes and cut into slices. Mix sour cream and chicken soup together.

Grease a 9 x 12 inch glass baking pan. Cover bottom with layer of potatoes. Spoon soup/sour cream mixture over potatoes. Sprinkle onions, then cheese, over mixture. Repeat layers until all ingredients are used up. Cover top with bread crumbs. Dab butter on top of bread crumbs.

Bake in 350 degree oven for 1 hour or until done.

Source: Cookbook USA