Scalloped Potatoes
Easy version of this classic potato recipe!
Servings: 8 servings
Ingredients
- One 10.5-ounce can cream of mushroom soup
- ½ cup milk
- ¼ cup chopped fresh Italian parsley
- dash of freshly ground black pepper
- 4 cups thinly sliced potatoes
- 1 medium onion, sliced thinly
- 1 tablespoon butter, cut into little pieces
- dash of paprika
- salt, to taste
Instructions
- Preheat the oven to 375 degrees F.
- In a medium bowl, combine the soup, milk, parsley and pepper.
- In a large 1½-quart casserole, arrange alternate layers of potatoes, onion and sauce. Dot the top with butter and sprinkle with paprika.
- Cover the dish with foil, and bake for 1 hour. Uncover and bake an additional 15 minutes, or until the potatoes are tender.
Notes
- *If desired, use cream of chicken soup in place of cream of mushroom.
Nutrition
Serving: 1serving | Calories: 127kcal | Carbohydrates: 22g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 291mg | Potassium: 544mg | Fiber: 3g | Sugar: 2g | Vitamin A: 235IU | Vitamin C: 24mg | Calcium: 39mg | Iron: 1mg