Scalloped Red Potatoes

Ingredients

• 8 large red potatoes
• 3 tablespoons butter
• 1 onion , chopped
• 2 cloves garlic , chopped
• 1 can condensed cream of broccoli soup , 10.5 ounce
• 1 can condensed cream of celery soup , 10.5 ounce
• 1 cup milk
• salt and pepper to taste
• 4 cups shredded Cheddar cheese

Instructions

1. 1

   Gather the ingredients. Preheat an oven to 350 degrees F (175 degrees C). Butter a large baking dish.

2. 2

   Wash and peel potatoes so that only some of the peel remains on the potatoes; cut into 1/8 inch slices.

3. 3

   Arrange potatoes in the prepared dish.

4. 4

   Melt butter in a large pot over medium-high heat. Cook onion and garlic in melted butter until soft and translucent, 7 to 10 minutes; stir in broccoli soup, celery soup, milk, salt, pepper, and about ½ of the Cheddar cheese; cook until cheese has melted.

5. 5

   Pour cheese mixture over potatoes; top with remaining Cheddar cheese. Cover with aluminum foil or a lid.

6. 6

   Bake in the preheated oven for 45 minutes. Remove the cover and cook until the cheese begins to brown, about 10 minutes more.