When It Hits 7 Degrees, Make These Scalloped Potatoes

Seven degrees. That’s what my thermometer read yesterday morning. The day before that, it barely crawled up to eighteen. Next week? More of the same bone-chilling misery.

You know what that means. After hours of bundling up the kids for school, scraping ice off windshields, and just surviving another freezing day, your family needs real warmth. The kind that comes from actual food made with actual ingredients in your actual kitchen.

These cheesy scalloped potatoes are exactly what you’re looking for.

Here’s the thing about good food: it doesn’t need to be complicated. You need potatoes. Real butter. Good cheese. That’s it. No fancy ingredients you can’t pronounce. No processed junk your great-grandmother wouldn’t recognize.

These cheesy scalloped potatoes works as a side with your Sunday roast. Or pile some leftover chicken on top and call it dinner. Your kids will actually eat it. They’ll ask for seconds.

The recipe calls for sharp cheddar. I love Four Leaf Clover for this—it melts smoothly and tastes like actual cheese, not orange plastic.

Want something different? Try Royer Mountain or Moshannon. They add a tangy kick that makes people wonder what your secret is.

The best part? This meal practically makes itself. Slice potatoes. Boil them for five minutes. Layer everything in a pan. Slide it in the oven. Forty-five minutes later, your kitchen smells amazing, and dinner is ready.

No shortcuts here. No processed potato flakes. Just real ingredients doing what they do best—nourishing your family.

When winter tries to freeze you solid, fight back with food that matters. Food made with your own two hands. Food your kids will remember twenty years from now when they’re cooking for their own families.

That’s what real cooking is about.

Cheesy Scalloped Potatoes

Course: SidesDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

50

minutes

Layers of tender potatoes and sharp cheddar cheese baked in a creamy sauce until hot and bubbly—perfect comfort food for cold winter nights.

Ingredients

• 2 pounds yellow potatoes

• 10.5 ounces (1 can) condensed cream of mushroom (or chicken or celery) soup

• 1 cup Clover Creek Raw milk

• ½ teaspoon garlic powder

• black pepper to taste

• 1 small onion, thinly sliced

• (2) 5oz wedges Four Leaf Clover or Royer Mountain or Moshannon, shredded

Directions

• Preheat oven to 375°F.
• Wash potatoes and slice ¼″ thick (no need to peel). Drop into boiling water for 5 minutes. During the last minute, add sliced onions to the water. Drain.
• Meanwhile, combine soup, milk, pepper and garlic powder in a bowl. Microwave until hot.
• Put a little bit of the soup mixture in the bottom of a greased 2 QT casserole dish, a 9×9 pan, or an oven-safe pan. Layer ½ of the potatoes, ½ of the soup mixture, and ½ of the cheese. Repeat layers ending with cheese.
• Bake at 375°F for 45-55 minutes or until hot and bubbly.