We had a number of guests coming for dinner, and the meat was baked ham. I not only had scalloped potatoes to make, but also several other dishes. So I opted to experiment and make a "quick" scalloped potatoes. The results were spectacular! The guests loved them.

Ruth's Scalloped Potatoes

This recipe makes a 9x13 pan of scalloped potatoes. It can easily be halved for a smaller group.

Grease the pan.

6-8 large potatoes, peeled and sliced thin
1 onion, chopped
1 onion, sliced into rings
2 packets of white, or country, gravy mix powder, seasoned
1/4 c prepared dill vegetable dip

1. Sauté the chopped onion.
2. Make the country gravy according to package directions. Stir in the dill dip and sautéed chopped onion.
3. Lay out half of the potato slices in the greased pan.
4. Top with half sliced onion and half the country gravy.
5. Layer the potatoes, sliced onion, and gravy again.

Bake at 375° covered, for for 45 minutes. Remove cover and bake for another 30 minutes or until done.