Scalloped Red Potatoes

Ingredients

• 8 large red potatoes
• 3 tablespoons butter
• 1 onion, chopped
• 2 cloves garlic, chopped
• 1 (10.75 ounce) can condensed cream of broccoli soup
• 1 (10.75 ounce) can condensed cream of celery soup
• 1 cup milk
• salt and pepper to taste
• 4 cups shredded Cheddar cheese

Steps

1. Gather the ingredients. Preheat an oven to 350 degrees F (175 degrees C). Butter a large baking dish.
2. Wash and peel potatoes so that only some of the peel remains on the potatoes; cut into 1/8 inch slices.
3. Arrange potatoes in the prepared dish.
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. Pour cheese mixture over potatoes; top with remaining Cheddar cheese. Cover with aluminum foil or a lid.
6. Bake in the preheated oven for 45 minutes. Remove the cover and cook until the cheese begins to brown, about 10 minutes more.