Tops Friendly Markets Recipes
https://tops.ads.webstophq.com/Recipes/Detail/1815/Cast_Iron_Skillet_Scalloped_Potatoes
Cast Iron Skillet Scalloped Potatoes
Yield: 8 servings
Preparation Time: 20 min; Total Time: 2 hr 10 min
Ingredients
| 1 | tablespoon | butter | |
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| 2 | cups | thinly sliced shallot | |
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| 3 | cloves | garlic, minced | |
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| 1 | teaspoon | chopped fresh thyme leaves | |
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| 1 | can | (10 1/2 ounces) Campbell's Condensed Cream of Mushroom Soup | |
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| 1 1/2 | cups | milk | |
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| 2 1/2 | pounds | Yukon Gold potatoes, unpeeled and sliced 1/4-inch thick (about 7 1/2 cups) | |
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| 1 | cup | shredded Swiss cheese (about 4 ounces) | |
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Directions:
Heat the butter in a 10-inch cast iron skillet over medium-high heat. Add the shallots, garlic and thyme and cook for 5 minutes or until tender. Season with salt and pepper. Remove the shallot mixture from the skillet.
Stir the soup and milk in a medium bowl.
Heat the oven to 400 degrees F. Layer one-third of the potatoes, overlapping in a circular pattern, in the bottom of the skillet. Season with salt and pepper. Top with half the shallot mixture and 3/4 cup cheese. Top with another one-third of the potatoes and the remaining shallot mixture. Top with the remaining potatoes. Spread the soup mixture over the potatoes. Place the skillet on a rimmed baking sheet.
Bake for 1 1/2 hours or until the potatoes are tender. Sprinkle with the remaining 1/4 cup cheese and bake for another 5 minutes or until the cheese is melted. Let stand for 10 minutes before serving.
Please note that some ingredients and brands may not be available in every store.
Tops Friendly Markets Recipes
https://tops.ads.webstophq.com/Recipes/Detail/1815/
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