Before you begin preparing the potatoes, preheat your oven to 375 degrees F (190 degrees C), so that it is ready to bake the potatoes by the time you slide them into the oven. Then, grease the large casserole dish using butter, oil, or shortening – if you use butter, make sure it is unsalted, and if you use oil, ensure that it is a neutral, odourless oil.
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Then, start preparing the potatoes. Firstly, wash them thoroughly, and use a potato brush to scrub them free of any dirt or soil. Make sure they are completely clean and fully scrubbed by the time you are done with them. Next, pick up your knife, and use this to cut the potatoes into slices that are around 1/4 inch thick.
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Once this is done, combine the Cheddar cheese soup, onions and black pepper in your medium-sized mixing bowl, and blend it all together with a spoon. Keep this near you, along with the sliced potatoes and the greased casserole dish, and begin assembling the scalloped potatoes.
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At the very bottom of the dish, arrange a layer of sliced potatoes, and then proceed to spoon on a layer of soup. Follow this up with another layer of sliced potatoes, and top that with another layer of soup. Keep on layering in this order until all the ingredients are finished.
Finally, top the dish off with a sprinkling of shredded Cheddar cheese. Slide the casserole dish into the oven, and bake for around 45 minutes. You will know it is done when the cheese on top becomes golden and bubbly, and the potatoes are tender and cooked through. Serve hot.
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