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).

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  • 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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