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Italian Scalloped Potatoes

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Recipe

 

Yield

6 servings

Prep

20 min

Cook

70 min

Ready

90 min
Low Cholesterol, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
4 cups potatoes
about 1 1/4 pounds, very thinly sliced
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½ cup onions
chopped
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1 cup mozzarella cheese
shredded
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¼ cup Parmesan cheese
grated
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10 ¾ ounces cream of mushroom soup
condensed
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¼ cup milk
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½ teaspoon italian seasoning
crushed
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¼ teaspoon garlic powder
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Ingredients

Amount Measure Ingredient Features
946 ml potatoes
about 1 1/4 pounds, very thinly sliced
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118 ml onions
chopped
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237 ml mozzarella cheese
shredded
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59 ml Parmesan cheese
grated
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310.7 ml/g cream of mushroom soup
condensed
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59 ml milk
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2.5 ml italian seasoning
crushed
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1.3 ml garlic powder
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Directions

In greased 1½ quart casserole dish arrange half the potatoes and half the onion.

Sprinkle with half the mozzarella cheese and half the Parmesan cheese.

Repeat layers.

Heat oven to 400-degrees F.

In small bowl combine soup, milk, Italian seasoning and garlic powder; spoon over potatoe mixture Cover; bake one hour. Uncover; bake 10 minutes or until potatoes are tender.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 135g (4.8 oz)
Amount per Serving
Calories 13237% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 7mg 2%
Sodium 458mg 19%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 5%
Sugars g
Protein 10g
Vitamin A 2% Vitamin C 8%
Calcium 11% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

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