Scalloped Red Potatoes

Recipe View Preheat oven to 350°F (175°C). Generously butter a 9x13 inch baking dish. (5 minutes)

Recipe View Thinly slice the red potatoes to approximately 1/8 inch thickness, leaving some of the peel on for rustic charm and added nutrients. (15 minutes)

Recipe View Arrange the sliced potatoes in the buttered baking dish, overlapping slightly. (5 minutes)

Recipe View In a large pot or saucepan, melt the butter over medium heat. Add the chopped onion and minced garlic, sautéing until softened and translucent, about 7-10 minutes. Stir in the condensed cream of broccoli soup, cream of celery soup, and milk. Season with salt and pepper to taste. (15 minutes)

Recipe View Continue cooking, stirring frequently, until the mixture is smooth and heated through. Gradually add half of the shredded Cheddar cheese (2 cups), stirring until the cheese is fully melted and incorporated into the sauce. (5 minutes)

Recipe View Pour the cheese sauce evenly over the arranged potatoes in the baking dish. Ensure all potatoes are coated. Top with the remaining 2 cups of shredded Cheddar cheese. (5 minutes)

Recipe View Cover the baking dish with aluminum foil or a lid to prevent the cheese from burning and to ensure the potatoes cook evenly. Bake in the preheated oven for 45 minutes.

Recipe View Remove the foil or lid and continue baking until the cheese is melted, bubbly, and lightly browned, about 10-15 minutes more. Let stand for 5-10 minutes before serving. (20 minutes)