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Scalloped Potatoes
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Cuisine: American Vegetarian
In the Kitchen With . . . Tanya Spears Weatherby, Marietta
Nominated by neighbor Gitte Toben:
"[Tanya Spears Weatherby] not only cooks for her big family, but also for the whole neighborhood: Labor Day fish fries, etc. I have the old 'Frances Virginia Tea Room Cookbook' by Mildred Huff Coleman, and I have never seen anybody more excited reading recipes. Tanya's scalloped potatoes are wonderful."
Hands on time: 20 minutes Total time: 2 hours Serves: 12
Ingredients:
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5 pounds baking potatoes
3 medium onions, thinly sliced
Salt and pepper, to taste
Garlic powder, to taste
Nature's Seasons seasoning blend, to taste
3 (10 3/4-ounce) cans condensed cream of mushroom soup
8 ounces shredded sharp cheddar cheese
2 cups milk
1/4 cup chopped fresh parsley
Instructions:
Preheat the oven to 350 degrees. Thoroughly clean potatoes; leave skins on. Thinly slice the potatoes crosswise, about 1/8 inch thick. Lightly oil a 9-by-13-inch pan or large lasagna pan. Layer half the potato slices in the pan, overlapping each slice, then top with half the sliced onions. Sprinkle with salt, pepper, garlic powder and Nature's Seasons blend. Spread 1 1/2 cans of the mushroom soup over the potatoes and onions and sprinkle with half the cheese. Repeat the process. Pour the milk over the top and cover the pan with aluminum foil.
Bake for 1 1/2 hours. Remove foil and cook about 10 more minutes, until top is lightly browned. Sprinkle with the parsley before serving.
Bake for 1 1/2 hours. Remove foil and cook about 10 more minutes, until top is lightly browned. Sprinkle with the parsley before serving.
Notes:
Tanya Weatherby says this big pan of potatoes goes perfectly with Christmas ham.
Nutrition:
Per serving: 332 calories (percent of calories from fat, 34), 12 grams protein, 44 grams carbohydrates, 4 grams fiber, 13 grams fat (6 grams saturated), 24 milligrams cholesterol, 755 milligrams sodium.
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