Italian Scalloped Potatoes
about 1 1/4 pounds, very thinly sliced
parmesan, parmigiano-reggiano cheese, grated
soup, cream of mushroom
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.
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.