Herbed Scalloped Potatoes
Source of Recipe
"The Soup Mix Gourmet"
Recipe Introduction
- From "The Soup Mix Gourmet: 375 Short-Cut Recipes Using Dry and Canned Soup" by Diane Phillips.
List of Ingredients
8 servings
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
1. Preheat oven to 400 degrees. Lightly spray a 2½-quart baking dish with
cooking spray and set aside.
2. Scrub the potatoes well. Slice each potato lengthwise in half, then
crosswise into 1/8-inch thick slices. Spread into the baking dish.
3. Whisk together the leek soup mix, half-and-half, dried herbs, pepper and
salt. Pour over the potatoes 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.
Data per serving
Calories: 291
Protein: 10.67g
Fat: 9.86g
Carbohydrates: 28.74g
Sodium: 914mg
Saturated fat: 6.14g
Monounsaturated fat: 2.83g
Polyunsaturated fat: 0.34g
Cholesterol: 28.69mg
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