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Herbed Scalloped Potatoes




Source of Recipe


January 28, 2002 Seattle Times


Recipe Introduction


From "The Soup Mix Gourmet: 375 Short-Cut Recipes Using Dry and Canned Soup" by Diane Phillips.


List of Ingredients






• Cooking spray

• 6 medium red potatoes (2 pounds)

• 1 envelope (1.8 ounces) leek soup mix

• 1-1/2 cups half-and-half

1 teaspoon dried Italian herbs

• 3/4 teaspoon ground black pepper

• 1/4 teaspoon salt

• 1-1/2 cups grated mixed Italian cheeses





Recipe



Preheat oven to 400 degrees. Lightly spray a 21/2-quart baking dish with cooking spray, and set aside.

Scrub the potatoes well. Slice each potato lengthwise in half, then crosswise into 1/8-inch thick slices. Spread into the baking dish.

Whisk together the leek soup mix, half-and-half, dried herbs, pepper and salt. Pour over the potatoe, and sprinkle the top with the cheese. Bake 30 minutes on center oven rack. Reduce the heat to 350 degrees and continue baking about 20 to 30 minutes, or until very tender and browned on top. (If the potatoes brown too much, cover with a piece of aluminum foil.) Let set 10 minutes before serving. Serves 8.