Scalloped Potatoes with PinkyMa’s Kitchen

PinkyMa’s Kitchen

Scalloped Potatoes

  • 2 1/2 med potatoes, peeled & sliced thin
  • 1 (10 oz) can cream of chicken soup
  • 3 1/2 oz medium cheddar cheese, grated
  • 2 oz pepper Jack cheese grated
  • 1/3 c milk
  • 2 Tablespoons flour
  • 3 oz pepperoni or chopped or sliced ham pieces
  • Salt & pepper to taste
  • 3 Tablespoons melted butter

In 10 x 10 pan or baking dish, melt butter; peel & slice potatoes: add to butter & coat; add cream of chicken (undiluted), mix well; add grated cheeses, pepperoni or ham, salt & pepper & mix with spoon or spatula.

Whisk milk & flour in a cup or in a mix & pour cup; pour through a strainer over potatoes. Mix. Place on cookie sheet in 375 pre-heated oven for 45 minutes or until done.

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