Scalloped Potatoes

Terri's 2023 Modifications in blue

1 large bag frozen potatoes (shredded hashbrown or southern/cubed style; I prefer shredded)

1 can cream of chicken

1 ½ cup grated cheddar cheese (I use medium or sharp)

½ cup butter melted (I’ve made it without the butter, too, and it tastes good, just a little drier)

1 1/2 crushed garlic cloves-browned in pan and then crushed

1/2 tsp white pepper

1 tsp salt

1 pint (16 oz) sour cream

1/3 cup chopped green onions

No garlic pepper 

1 tsp garlic pepper

½ tsp onion powder

French fried onions (optional garnish)

Mix all together in a big bowl.  Transfer to pyrex dish (9x13) and bake for 45 min @ 350 degrees.  If garnishing with onions, add them the last 5 minutes of baking.  Great when served with ham.  Freezes well. 

Note: If using the cubed style potatoes, it’s best to thaw them first.  Otherwise they don’t soften up completely in the oven.  You can use frozen or thawed shredded potatoes and it works great.