Easy Sour Cream Scalloped Potatoes

Ingredients

12 large potatoes, peeled and halved

2 (10.5 ounce) cans cream of chicken soup

2 cups sour cream

2 cups shredded Cheddar cheese, divided

salt and ground black pepper to taste

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain. Cut potatoes into cubes and place into a large bowl.

Step 3

Stir chicken soup, sour cream, and half the Cheddar cheese into potatoes until evenly incorporated; season with salt and black pepper. Spread potato mixture into a 9×13-inch casserole dish; sprinkle with remaining Cheddar cheese.

Step 4

Bake in the preheated oven until cooked through and Cheddar cheese is melted, about 30 minutes.

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