Italian Scalloped Potatoes
Yield
6 servingsPrep
20 minCook
70 minReady
90 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
potatoes
about 1 1/4 pounds, very thinly sliced |
|
| ½ | cup |
onions
chopped |
|
| 1 | cup |
mozzarella cheese
shredded |
*
|
| ¼ | cup |
Parmesan cheese
grated |
|
| 10 ¾ | ounces |
cream of mushroom soup
condensed |
|
| ¼ | cup |
milk
|
|
| ½ | teaspoon |
italian seasoning
crushed |
*
|
| ¼ | teaspoon |
garlic powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
potatoes
about 1 1/4 pounds, very thinly sliced |
|
| 118 | ml |
onions
chopped |
|
| 237 | ml |
mozzarella cheese
shredded |
*
|
| 59 | ml |
Parmesan cheese
grated |
|
| 310.7 | ml/g |
cream of mushroom soup
condensed |
|
| 59 | ml |
milk
|
|
| 2.5 | ml |
italian seasoning
crushed |
*
|
| 1.3 | ml |
garlic powder
|
|
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.
