Scalloped Potatoes

This is another one of my dad's recipes that I pulled out for Christmas dinner with the whole fam this year (I know it's March... I just kept forgetting to post this!). These are a bit of a process to make, but they are SO good! And they make a ton, so you could definitely half this recipe for a smaller group.

Ingredients:

8-10 potatoes, peeled

2 medium onions, divided

16 oz. sour cream

1 can cream of mushroom soup

1 can cream of celery soup

2T garlic

2T butter

2T olive oil

1T cavendars

2tsp salt

3 cups mozzarella

1 cup parmesan

2 cups milk

Directions:

Use food processor to scallop potatoes and onions. Saute 2/3 onions in butter, olive oil, and garlic. Set aside remaining onions with potatoes for laying. Blend soup, sour cream, and milk. Pour into a mixing bowl. Stir in cavendars, salt, and parmesan. Grease a large baking dish (for this recipe I used a lasagna pan) with either butter of cooking spray. Layer potato/onion mix, then soup mixture, then one cup of mozzarella. Repeat three times. Add sauteed onions and garlic on top. Sprinkle liberally with parmesan. Drizzle with olive oil. Bake on 425 uncovered until cheese and onions brown (10-15 minutes). Then cover (spray inside of foil first) and bake at 350 for 40 minutes.

If you want to prepare part of this recipe in advance, you can cover the potatoes in milk and refrigerate them overnight. You can also use cold water and a drop of lemon juice. They need to be completely covered though to keep them from browning.

You can see where the potatoes will still get a little brown, but it doesn't alter the flavor. If you have a large enough pan to keep them covered with milk or the water, they shouldn't brown at all.