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

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

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.

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.

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