Thursday, 7 October 2010

Scalloped Potatoes

This is one of my comfort foods. Served with baked ham or sausages it's delicious! In order to save time, instead of using a knife to cut the potatoes invest in a mandolin. I have one from my Pampered Chef days and it's so useful for this kind of thing. Four potatoes would literally take me a couple of minutes to slice.

4 potatoes - peeled and sliced 1/4-inch thick
1 onion, chopped
1 (10 1/2 oz) can condensed Cream of Mushroom and Garlic condensed soup
1 cup cheddar cheese, grated

Preheat oven to 350F. In a lightly greased shallow baking dish, arrange a thin layer of potatoes, then a thin layer of onion. Sprinkle with cheese. Repeat layers until potatoes, onions and cheese are used up. Spoon soup over the final layer of cheese. Cover and bake for 45 minutes. Uncover and bake for another 10 minutes or until potatoes are tender.

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