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Italian Scalloped
Potatoes
Makes 6 normal servings
or 1.5 cyclists' portions
4 potatoes, sliced
very thin
1 cup onion, chopped
1 cup mozzarella cheese,
grated
1/4 cup Parmesan cheese,
grated
1 - 10 oz can cream
of mushroom soup
1/4 tsp milk
1/2 tsp dried oregano,
crushed
2 cloves garlic, chopped
fine
How to make
1. Layer half of potatoes
and half of onion in greased casserole dish. Layer half of mozzarella
cheese and half of Parmesan cheese over top. Repeat layers.
2. Combine soup, milk,
Italian herbs and garlic in a bowl.
3. Spoon over potato
mixture.
4. Cover and bake
in 400º F oven for 1 hour.
5. Uncover and bake
until potatoes are tender, about 10 more minutes.
© The New Thrifty
Kitchen
reprinted with permission
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Book Info
